Coconut payasam

 

  • 2 tablespoon Raw Rice 
  • 4 cups Milk
  • 1 cup Powdered Jaggery
  • 1 cup Chopped Coconut
  • 1 teaspoon Ghee
  • 1 teaspoon Cardamom Powder
  • Cashews broken - few 
  • Soak rice for an hour at least. Grind it into a smooth paste with little water. Add chopped coconut and grind into a smooth paste.
  • Boil 2 cups of milk In a pan. Add the blended paste and stir it quickly to avoid lump. Cook on low flame with constant stirring for 15 mins. It will thicken up. Add the other cups of milk. Add powdered jaggery. Cook on low flame until it is well dissolve.
  • Stir well the mixture slowly. Add cardamom powder and cook for a couple of minutes. Fry cashews in ghee in a small pan and add it to the kheer. Switch off the heat. Hot coconut kheer is ready to serve.

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