Last updated on July 18th, 2019
Badam thengai payasam is a delicious and east south Indian dessert with coconut. You can whip this sweet in 20 minutes for sudden guests or quick pooja with easily available ingredients!
Thengai badam payasam recipe is a very easy to make dessert that you can also make for offering to God (Neivedhyam). This thengai payasam is a very easy to make milk based payasam(dessert) and tastes great both hot and cold. On days when you cant make elaborate paal payasam or rice kheer you can make this dessert.
I usually have freshly grated coconut and blanched almonds handy. So making this dessert takes just 20 minutes for me. Simmering the milk for 10 minutes gives arich creamy texture to the payasam. You can just add 1.5 cups milk and 1/2 cup condensed milk if you want to make this dessert faster. Adjust the amount of sugar if adding condensed milk.
The addition of coconut adds a great taste while almonds impart a rich flavor. I know most of you would have celebrated gokulashtami still this may come handy to those who are looking for easy neivedhyam recipes, even beginners can make this thengai payasam at ease.
Apart from coconut and alomnd,saffron is added in this payasam for a deep color and delicate flavor that beautifully pairs with almonds. This payasam keeps well in refrigerator for 2-3 days but it wont last that long 😛
In this recipe, instead of almonds you can add cashews for creamy texture. Just soak cashews in war water for 10 minutes before blending.
This is a milk based payasam where I have added ground coconut to milk,but you can totally eliminate milk and make it with coconut milk also for vegan option. See notes for making it vegan. Same way instead of almond you can use cashews or pistachios or a mix of all the three nuts.In whichever way you prepare you are gonna love this rich and creamy not overly sweet thengai payasam. Happy gokulashtami to all those who celebrate 🙂
How To Make Thengai Payasam
To make this easy payasam recipe you will need blanched almonds, freshly grated coconut, milk, sugar and saffron.
Begin by blending grated coconut and almonds to a smooth paste. Next bring the milk to a boil, add sugar and simmer for 10 minutes. Add the ground paste, saffron and cardamom powder. Mix well and simmer for 5 minutes. Remove from flame. Thengai payasam is ready.
Make It Vegan
Instead of 1/2 cup coconut you will need 2 cups thick coconut milk.In one cup of coconut milk add 1 cup water and simmer for 10 minutes (do not boil the milk) along with sugar
Grind almonds separately and add to the simmering milk.
Add the thick milk and simmer for 5 minutes,add saffron and cardamom.
More Payasam Recipes
I hope you will try this thengai payasam recipe and enjoy as much as we did.
Thengai Payasam Recipe
Thengai Payasam Recipe
- 500 ml milk
- 1/2 cup grated coconut
- 15 whole almonds
- 1/8 teaspoon saffron
- 1/2 cup sugar
- 1/4 teaspoon cardamom powder
- Blanch and peel the almonds.Grind it to a smooth paste. You may pass it though a sieve.
- Boil milk along with sugar.Mix saffron with 1 tablespoon warm milk and set aside
- Add the ground paste to the boiled mil and simmer for 10 minutes.
- Add the soaked saffron and simmer for 5 more minutes.Add cardamom powder towards the end,mix well and remove from flame. Serve hot cold
- you can store this thengai payasam for 2 days in refrigerator
- The recipe can be doubled