A traditional Kerala-style payasam made using fresh tender coconut flowers, jaggery, and coconut milk. Delicately fragrant and rich, this payasam is usually prepared during special occasions and temple offerings.
⭐ Ingredients
- Thenga Poo (Tender coconut flower) – 1 cup (cleaned & chopped)
- Thick coconut milk – 1 cup
- Thin coconut milk – 1½ cups
- Jaggery – 1 cup (melted and strained)
- Ghee – 2 tbsp
- Small onion/shallots – 3 (optional, for authentic Kerala flavor)
- Cashews – 10
- Raisins – 10
- Grated coconut – 2 tbsp
- Cardamom powder – ½ tsp
👩🍳 How to Make Thenga Poo Payasam
1️⃣ Prep the Coconut Flower
- Clean and chop the tender coconut flower (thenga poo).
- In a pan, add 1 tbsp ghee and sauté the chopped flowers for 3–4 minutes until lightly aromatic.
2️⃣ Add Thin Coconut Milk
- Pour the thin coconut milk into the pan.
- Allow it to cook on a low flame for 10–12 minutes until the flowers soften.
3️⃣ Add Jaggery
- Pour in the melted jaggery and mix well.
- Let it simmer until everything blends and thickens slightly.
4️⃣ Add Thick Coconut Milk
- Reduce flame to low and add thick coconut milk.
- Do not boil after adding thick coconut milk — just heat gently for 1–2 minutes.
5️⃣ Tempering
- Heat 1 tbsp ghee in a small pan.
- Fry cashews, raisins, grated coconut, and shallots till golden.
- Add this to the payasam.
- Sprinkle cardamom powder.
🍽️ Serve Warm or Chilled
Thenga Poo Payasam tastes heavenly when freshly made — creamy, aromatic, and naturally sweet.
