Thengai payasam is a traditional kheer made at home especially in the month of Purattasi on any one of the Saturdays as a neivedhyam (prasadham). This kheer is rich and so full of fresh coconut flavor. It is a kheer that you have to drink right from the cup and cannot be eaten with a spoon. I made this for the neivedhyam of the last Saturday of the month. Mostly, in my household the prasad has to be jaggery based dish instead of sugar based. So this suits perfectly as it is very quick and easy to make.
- If you want to make the payasam quickly or have no time to soak the rice, use 2 tbsp rice flour instead of rice and grind it along with the coconut and proceed with the recipe.
- You can also add 2 tbsp of roughly mashed cooked rice to the kheer if you want to bite into something while drinking the kheer.
- Increase the jaggery to 1 cup if you want more sweet.
- Adjust the quantity of the milk you add in the end according to the consistency you prefer.
- Add milk only after you switch off the flame else the payasam might curdle.