Godambi Payasa/Cashew kheer

  • 1 cup cashew nuts
  • 1 cup think coconut milk
  • 1 cup thin coconut milk
  • 1/2 – 3/4 cup powdered jaggery
  • 1-2 green cardamom pods
  • 1-2 tbsp rice flour


  1. Soak the cashew nuts in hot water for an hour. Discard the water and place it in fresh water. Bring the pot to a boil and let it simmer for 15 to 20 minutes or until the cashew is cooked soft. You can leave the cashew nuts slightly hard or cook them soft depending on your preference. Make sure they still hold their shape and not turn mushy though. Drain the water and keep it aside.
  2. To make your own coconut milk at home, first grate all the flesh out of a coconut. Put it in a blender with a cup of water and blend it into a smooth paste. Now place a cheesecloth over a big bowl and pour the coconut paste into it. Slowly squeeze all the milk out. This first extraction of milk will be thick and creamy. Now put the remaining coconut paste back in to the blender with another cup of water, blend again and extract the more diluted coconut milk.
  3. Place the thin diluted coconut milk in a pan, add powdered jaggery and crushed cardamom pods into it. Let it simmer till the the jaggery has completely dissolved. Now add the cooked cashew nuts and continue to simmer. Make sure it’s simmering on low flame and not boiling. Boiling coconut milk might lead to curdling.
  4. Mix the rice flour in a few table spoons of water and stir it well. Make sure there are no lumps in it. Now slowly add this mixture to the simmering coconut milk, stirring continuously. Now add the thick coconut milk (first extraction) and continue to simmer for another 5 minutes till the payasa reaches the desired consistency.
  5. Serve hot, warm or cold.

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