Thenga means coconut in tamil. We can make this payasam with fresh coconut gratings , little rice and jaggery. Today i made this payasam in pressure cooker. It came out well and very esay and with in 15 minutes payasam was ready. You can make this payasam in open pan also but it will take more time to make and we have to stir the payasam continuously . Let us see how to make this yummy payasam.

Preparation time apporx 15 to 20 minutes.

Soaking time 30 minutes.

 Ingredients.

• 1 cup fresh grated coconut.
• 2 cups of grated jaggery. ( you can reduced to 1 1/2 also )
• 2 tbsp raw rice soaked for 30 minutes.
• 1/2 cup milk

Seasonings

• 2 tbsp ghee.
• Coconut cut in to tiny pieces.
• 6 to 7 cashewnuts .
• 1/2 tsp cardamom powder.

Method.

Grind the raw rice in a mixi adding little water . Make a very smooth paste.

Grind the coconut also in to fine paste.

Mix rice paste and coconut paste  and add 1/2 cup milk and 1 cup water.

Keep this in a big vessel. Add 2 cups of water to your pressure cooker (2 or 3 litre cooker)

Keep the coconut ,rice paste vessel in side the cooker and pressure cook for 3 whistle.

In the mean time melt the jaggery adding 1/2 cup of water. Strain it to discard the impurities. Keep aside.

When the pressure is released open the cooker.  In a pan add the coconut rice paste. Mix well . There should not be any lumps. Add jaggery water , cardamom powder and  boil for 5 minutes. Keep on stirring. Check the consistency of the paysam. If it is very thick add more water and boil. Once it is cool it will become more thicker.

Switch off the stove.

Heat a pan add ghee. Once it is hot add cashew and fry it. When cashews turn in to brown take it out. In the same ghee add chopped coconut pieces. Fry till it turns in to brown and add this to the payasam.

Serve hot.