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5 from 3 votes

Thengai Payasam Recipe

A south Indian dessert made with coconut,almonds and milk,flavored with saffron and cardamom.Vegan option included in notes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 420kcal
Author: Harini


  • 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


  1. you can store this thengai payasam for 2 days in refrigerator
  2. The recipe can be doubled


Calories: 420kcal