Thengai Payasam Recipe
A south Indian dessert made with coconut,almonds and milk,flavored with saffron and cardamom.Vegan option included in notes
- 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