Coconut Payasam Recipe – Traditional Kobbari Palu Kheer

Coconut Payasam (also known as Kobbari Payasam or Kobbari Palu Kheer) is a comforting traditional South Indian sweet dish. By blending rich fresh coconut milk with whole dairy milk and thickening it with a roasted mix of split yellow moong dal, skinless urad dal, and white sesame seeds, this liquid dessert offers a fragrant profile distinct from typical rice or vermicelli payasams.

ఆంధ్రా శైలిలో విశేషంగా తయారుచేసుకునే కమ్మటి వంటకం కొబ్బరి పాయసం (Kobbari Payasam). తాజా కొబ్బరి పాలు, చిక్కటి పాలు, వేయించిన పెసరపప్పు, మినపప్పు మరియు తెల్ల నువ్వుల పొడి కాంబినేషన్‌తో చేసే ఈ పాయసం ఎంతో ప్రత్యేకమైన రుచితో నోరూరిస్తుంది.

🛒 Ingredients (కావలసిన పదార్థాలు)

• Whole Milk (పాలు): 1/2 Liter

• Fresh Coconut Milk (కొబ్బరి పాలు): 1/2 Liter

• Sugar (పంచదార): 1/2 cup (adjust according to taste preference)

• Yellow Moong Dal / Pesara Pappu (పెసరపప్పు – పొట్టు లేనిది): 1 tbsp

• Skinless Urad Dal / Minapa Pappu (మినపప్పు – పొట్టు లేనిది): 1 tbsp

• White Sesame Seeds / Thella Nuvvulu (తెల్ల నువ్వులు): 1 tsp

• Cashew Powder (జీడిపప్పు పొడి): 2 tbsp

• Cardamom / Elaichi Powder (యాలకుల పొడి): 1 tsp

👩‍🍳 Method of Preparation (తయారీ విధానం)

Step 1: Roasting & Grinding the Aromatic Base

1. Heat a dry frying pan over medium-low flame.

2. Dry roast the Yellow Moong Dal (Pesara Pappu), Skinless Urad Dal (Minapa Pappu), and White Sesame Seeds (Thella Nuvvulu) separately until each ingredient turns light golden brown and fragrant.

3. Allow the roasted ingredients to cool completely.

4. Transfer them to a dry mixer jar or mortar and grind into a smooth powder. Set this mixture aside.

Step 2: Boiling the Milk & Coconut Milk Base

1. In a heavy-bottomed vessel, pour 1/2 Liter of Milk and bring it to a gentle boil.

2. Once boiled, lower the heat and pour in 1/2 Liter of Coconut Milk along with 1/2 cup of Sugar.

3. Simmer on a low-to-medium flame for about 5 minutes, stirring occasionally until the sugar completely dissolves.

Step 3: Mixing the Lentil & Sesame Powder

1. Scoop out 1/2 cup of warm milk from the vessel into a small bowl.

2. Add the ground lentil-sesame powder mixture to this small bowl and whisk thoroughly until completely smooth. (This step prevents lumps from forming when added to the main pot).

3. Pour this smooth paste back into the simmering milk mixture on the stove while stirring continuously.

Step 4: Final Simmering & Flavoring

1. Continue to heat the mixture on a low flame for 5 minutes, allowing the payasam to thicken slightly.

2. Add 2 tbsp of Cashew Powder and 1 tsp of Cardamom (Elaichi) Powder. Stir well to combine all flavors thoroughly.

3. Switch off the stove and serve warm or hot in dessert bowls!

💡 Chef’s Pro Tips for Rich Coconut Payasam

• Preventing Separation: Always keep the stove flame low when adding fresh coconut milk and avoid rapid boiling to keep the milk texture smooth.

• Lump-Free Texture: Slurrying the roasted ground lentil powder with warm milk in a separate bowl before adding it to the main pot guarantees a lump-free, silky Coconut payasam.

• Serving Variation: While delicious served warm, this payasam also tastes fantastic when chilled in the refrigerator for an hour before serving.

❓ Frequently Asked Questions (FAQ)

Q1. Can store-bought canned coconut milk be used for Coconut Payasam?

A: Yes, canned or packaged coconut milk works well, though freshly extracted thick coconut milk yields the best natural flavor and aroma.

Q2. What is the role of sesame seeds and urad dal in this payasam?

A: The combination of roasted moong dal, skinless urad dal, and white sesame seeds acts as a natural thickening agent while imparting a deep, nutty aroma unique to traditional Andhra payasam recipes.

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You can try More Andhra Style Sweets like Coconut Payasam by following below links
17. MangOats Sweet Recipe – Easy Mango Oats Kheer / Payasam
16. Sooji Halwa Recipe – Traditional Andhra Ravva Kesari