Thenga paal payasam (coconut milk kheer) Recipe

Cooking Directions

• STEP 1.Wash and soak rice for 30 minutes. Drain the water and set aside.
• STEP 2.In a heavy-bottomed pan, heat coconut milk and jaggery. Stir until the jaggery melts and the mixture comes to a boil.
• STEP 3.Add the soaked rice to the pan and cook on low heat until the rice is cooked and the kheer thickens.
• STEP 4.In a separate pan, heat ghee and roast cashews and raisins until golden brown.
• STEP 5.Add the roasted nuts and raisins to the kheer and mix well.
• STEP 6.Serve hot or chilled, garnished with more roasted nuts and raisins.

Cooking Tips

• Make sure to use fresh coconut milk for the best flavor and texture.
• You can adjust the sweetness of the kheer by adding more or less jaggery according to your preference.
• For a richer flavor, you can add a pinch of cardamom powder or a few strands of saffron.

Storage and Serving

• Thenga paal payasam can be served hot or chilled.
• You can store any leftover kheer in an airtight container in the refrigerator for up to 2 days.
• Reheat the kheer in a microwave or on a stovetop before serving, if desired.