16 May 2014,10:45 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To take out coconut milk from the freshly grated coconut, add water to grated coconut and let it rest for 5 minutes.
  • Grind in a mixer & then strain through a fine muslin cloth to get coconut milk. Discard residue. Set aside the coconut milk.
  • Boil milk and keep on low heat for 20 minutes till about 1½ cups of milk remains. Keep aside.
  • Grind rice along with the soaking water to a fine paste.
  • Place rice paste together with coconut milk in a kadhai. Cook on very low heat, so that there are no lumps, stir constantly for 5-7 minute, so that the mixture is smooth.
  • Add jaggery or sugar and continue to cook stirring constantly as before. Cook on medium heat for another 4-5 minutes till the mixture is sufficiently thick.
  • Add the remaining coconut milk, boil for 3-4 minutes on low heat. Remove from heat and cool slightly.
  • Add enough milk to get a kheer consistency.
  • Fry cashew nuts and raisins in ½ tablespoon ghee and add to payasam.
  • Add powdered cardamoms and 2 tablespoon dry grated coconut.
  • Serve hot or cold garnished with saffron and nuts.



  • 200 grams grated fresh coconut
  • 2 ½ tablespoon rice - soak in water for 20 minutes
  • 500 ml full cream milk
  • 100 grams grated jaggery
  • 1 tablespoon broken cashew nuts
  • 1 tablespoon raisins
  • ½ tablespoon ghee
  • Seeds of 4 green cardamoms- powdered
  • 2 tablespoon dry grated coconut, almonds, chironji, cashews and pistachios for garnish
  • 4 strands of saffron-soaked in 1 teaspoon water

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