Coconut Pudding / Thengai Payasam / Nariyal Kheer

Coconut Pudding  /  Thengai  Payasam  /  Nariyal  Kheer

 

Grated Coconut :  1 cup

Powdered Jaggery :  1 cup

Rice : 4 tsp

Ghee :  2 tsp

Grated coconut :  2 tsp

Water :  3 cups

Full cream Milk :  ½ cup

Cardamom : 3

          Soak Rice for half an hour. 

Grind along with one cup of grated coconut using little water ( from 3 cups of water ) ., to a smooth paste.

In a pan, Melt jaggery with remaining water ( from 3 cups of water ) .

Filter it to remove impurities .

Using same pan, Heat jaggery syrup for 5 minutes to remove raw flavor from jaggery.

Add coconut paste , stirring continuously to avoid lumps. 

Cook in low flame for 10 minutes . 

Remove from flame.

Remove skin from cardamom and powder the seeds.

Heat ghee and fry 2 tsp of grated coconut and cardamom skin .  when the coconut turns into golden brown switch off and add cardamom powder and give a stir , when the ghee is still hot.  

Pour immediately over the Coconut Pudding. 

Let the Pudding comes to warm temperature.

Add Milk and mix nicely. 

 

 

Healthy and yummy  Coconut Pudding is ready to serve.

 

Variation: 

·       Can add Coconut Milk instead of Full cream Milk .