Thengai Paal Payasam

Introduction

Thengai Paal Payasam is a delicate coconut milk kheer made during Pongal and other Tamil festivals, often offered as temple prasad.

1. Cooking the Payasam
   Ingredients:

• 1 cup coconut milk (thick)
  
• ¼ cup jaggery
  
• ¼ cup cooked rice or moong dal
  
• Cardamom, ghee, cashews
  

Instructions:

• Heat jaggery with little water to make syrup. 
• Add cooked rice/moong dal and coconut milk. 
• Simmer gently, then add cardamom and ghee-fried cashews. 

2. Pro Tips

• Do not boil after adding thick coconut milk. 
• Use freshly extracted coconut milk for authentic taste. 

3. Serving Suggestions

• Serve warm during puja or festive feasts. 

4. Fun Fact
   This payasam is often made on the first day of Chithirai (Tamil New Year).