Thengai Payasam

The 6 Tastes wishes everyone a happy new year. 

This is my first blog post in 2016. I wanted to post a sweet recipe being the first post of this year. So here comes the recipe for Thengai Payasam.  
Thengai Payasam is a delicious dessert, usually made at our home, during friday Poojai, feasts or when we have unexpected guests for lunch.

Thengai Payasam is the simplest and easy-to-make Payasam with few simple ingredients. Let's see how to make this Payasam.

Serves - 4  | Preparation Time (Soak Time) - 1 hour | Cook Time - 15 minutes
Grated Coconut - 1/2 cup
Raw rice - 2 tablespoon 
Jaggery - 1.25 to 1.5 cups
Ghee - 2 tablespoon
Cashew - 6 - 8
Cardamom - 2

Water - 2.5 + 1/2 cups

Directions to make Thengai Payasam:
Wash and soak raw rice for an hour.  I have used Kerala Matta raw rice.
Grate Coconut and keep aside.

Shred Jaggery and  add 1/2 a cup of warm water to the jaggery and allow it to dissolve.

Drain water from the rice and grind it first. Then add coconut and little water and grind it to a coarse paste.

Heat 2.5 cups of water in a sauce pan. Add the ground rice + coconut mixture to the water and stir it continously and allow it to boil till you see bubbles.

Add filtered Jaggery water to the boiling Payasam and bring it to boil.

Roast Halved Cashew in ghee.

Add cardamom seeds and roasted cashew.

Serve it hot :)

I have used cube Jaggery (Achchu Vellam). Hence, the payasam looks lighter. 
Make this Payasam in a medium flame.

Post Author

Shankari Bagavathi

"There is no sincerer love than the love of food." -George Bernard Shaw


  1. Looks easy. I haven't heard of this much. I often stick on to semiya paal payasam:)

  2. Hey wow... so easy and yummy.. Cocount payasam & Thirupagam will be the special and additional dish for vinayagar chadhurthi...