Payasam made with coconut milk and rice.
Soak the rice in water for about 30 minutes. Drain and grind the rice into a fine powder. If you are not using rice, skip this step.
Roast the cashews and coconut pieces in a tsp of ghee. Coconut pieces should become golden brown. Meanwhile, keep the coconut milk aside so that it is at room temperature. See notes below on how to make coconut milk different ways.
Add little water (hot water) to the jaggery and keep aside for few minutes. After few minutes, it will start to melt. Mash it with a masher or a spoon. Once it dissolves completely, strain the jaggery water to remove any impurities.
If you are using rice : heat a heavy bottomed pan on medium high flame, add the ground rice mix and twice the amount of water. Let it cook for about 10-12 minutes. Keep stirring and be careful as it will splutter.
The rice mix will change to a half white colour. This is an indication that the rice is cooked.
Heat a heavy bottomed pan, add this strained jaggery mix and simmer it. In few minutes it will start boiling and starts getting thick. The important thing is to get rid of the raw smell of the jaggery. Keep stirring in between until it thickens.
Now, add the roasted cashews and cardamom powder. Mix well and take it off the flame.
Then add the coconut milk and the residual heat is enough. Do not heat the kheer after adding the coconut milk. It will curdle.
Finally add the roasted coconut pieces. Serve it warm.
Thengai Paal Payasam | Rice Coconut Milk Kheer https://www.themagicsaucepan.com/desserts/payasam/thengai-paal-payasam