Authentic Tamil Nadu Tuticorin Thoothukudi Chettinad Panankarkandu Payasam with Warm Mini Appams
Indulge in a fragrant and traditional South Indian dessert featuring palm candy and rich coconut milk. This velvety kheer offers a deeply comforting sweetness that pairs wonderfully with delicate, lacy appams.
45min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and roast the cashews and raisins until golden brown, then set them aside.
2
In the same pan, add the washed broken rice and roast gently for a few minutes until aromatic.
3
Pour in the thin coconut milk and let the rice cook on medium-low heat until completely soft and mushy.
4
Crush the panankarkandu slightly and dissolve it in a little warm water, strain to remove impurities, and add the syrup to the cooked rice.
5
Simmer the mixture for 5-7 minutes so the flavors meld together nicely.
6
Lower the heat and stir in the thick coconut milk, cardamom powder, and edible camphor. Turn off the heat before it boils.
7
Garnish with roasted cashews and raisins, and serve warm alongside soft mini appams.
Ingredients
1 cup panankarkandu (palm candy crystals)
1/2 cup broken raw rice, washed and drained
2 cups thick coconut milk
3 cups thin coconut milk
2 tbsp ghee
10-12 cashews
2 tbsp raisins
1/2 tsp cardamom powder
1 pinch edible camphor (optional)
8-10 mini appams for serving
*This AI-generated recipe may contain inaccuracies.