Thengai Payasam (Coconut Sweet Porridge)


Payasam (sweet porridge) is part of festival food. Thengai Payasam is a traditional sweet dish prepared with coconut, rice and jaggery. Coconut and jaggery combination gives a nice taste to payasam.

Coconut is known as Thengai in Tamil and as Nariyal in Hindi. Jaggery is known as Vellam in Tamil and as Gur(d) in Hindi.

Cooking time: 15 minutes other than soaking time


  • Coconut – ½ shell
  • Chopped jaggery – ½ cup
  • Basmati or any rice – 1 table spoon
  • Cashewnuts and raisins – few
  • Cardamom– 4 no
  • Ghee – ½ tea spoon


  • Soak rice for 15 to 20 minutes and drain; grind soaked rice, coconut, cardamom to a fine batter.
  • Boil jaggery in one cup of water till raw smell leaves, filter and keep it; heat a pan with ghee, fry cashew nuts and raisins separately and keep.
  • In the same pan, boil one cup of water; when this starts boiling add ground paste; add some water and stir continuously; as it is cooked, the colour and texture will change and if you touch with wet finger this won’t stick in your finger.
  • Now add boiled and filtered jaggery water; adjust consistency as per your choice and cook for few more minutes; garnish with cashew nuts and raisins.
  • Serve hot or cold.


  • Use fresh coconut and adjust sweetness by varying the quantity of jaggery.


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