By: Admin

Region: Indian

Dish:Vegetarian - Desserts

Ingredients

-1 cup freshly grated coconut
-1/2 cup jaggery, grated or chopped
-2 cups milk
-1/2 cup water
-1/4 tsp cardamom powder
-1–2 tbsp ghee
-1 tbsp cashews
-1 tbsp raisins
-1–2 tbsp grated coconut for garnish (optional)

Directions

- Blend 1 cup grated coconut with ½ cup water.

- Strain lightly to obtain thick coconut milk. Keep it aside.

- You can also leave the coconut unstrained for a more textured payasam.

- Add jaggery and 1/4 cup water to a pan. Heat until the jaggery dissolves.
Strain it to remove any impurities.

- In a heavy-bottomed pan, bring the milk to a gentle boil. Simmer for about 5–7 minutes, stirring occasionally.

- Lower the heat and add the melted jaggery.Stir well and simmer for 2–3 minutes.Don't boil vigorously after adding coconut milk, as it can sometimes split.

- Add the prepared coconut milk and cardamom powder. Heat gently for about 1–2 minutes, then switch off.

- Heat ghee in a small pan. Fry cashews until golden, then add raisins and fry until they puff. Pour this over the payasam.

For a richer version, use ½ cup thick coconut milk + ½ cup thin coconut milk instead of blending fresh coconut with water.

Comments

Coconut Payasam is a delicious and creamy South Indian dessert made with coconut, milk, sugar or jaggery, and cardamom. It is often garnished with roasted cashews and raisins. It is a simple and traditional sweet, perfect for festivals and special occasions.

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