Coconut Payasam – Traditional Indian Dessert
Recipe by Thangam's Kitchen
Ingredients
Main Ingredients
- 1/2Fresh Coconut
- 1/2 literMilk
- 1/4 cup (chopped)Almonds
- 1/4 cup (chopped)Cashews
- 2 tablespoonsRaisins
- 1/4 cupSugar
- 1/2 teaspoonCardamom Powder
- 1 tablespoon (for garnish)Pistachios
- A few (for garnish)Rose Petals
Step-by-Step Instructions
- 1.Prepare the Coconut
Take half a fresh coconut. Carefully remove the brown skin from the coconut pieces using a knife. This step ensures the payasam has a white color.
- 2.Grind the Coconut
Cut the skinned coconut into small, rough pieces. Add them to a mixer grinder. Grind for about two quick turns until it's coarsely ground, resembling a flower-like texture, not a fine paste.
- 3.Boil the Milk
Pour 1/2 liter of milk into a pot and bring it to a rolling boil.
- 4.Cook Coconut in Milk
Once the milk is boiling, add the coarsely ground coconut to the milk. Stir well and cook on low flame for 3 minutes, allowing the coconut to cook thoroughly in the milk for enhanced flavor.
- 5.Add Nuts and Sweetener
After 3 minutes, add the chopped almonds, cashews, and raisins to the milk mixture. Then, add 1/4 cup of sugar. Stir to dissolve the sugar and allow the nuts to cook slightly in the milk.
- 6.Flavor with Cardamom
Add 1/2 teaspoon of cardamom powder for aroma and flavor.
- 7.Simmer and Finish
Continue to simmer the payasam for another 2 minutes, stirring occasionally, until all ingredients are well combined and the flavors meld.
- 8.Serve and Garnish
Pour the hot coconut payasam into serving bowls. Garnish with chopped pistachios and a few rose petals before serving.
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