Ingredients: ( chocolate payasam recipe (kheer) )

cocoa powder – 1 tbsp ( 25 gms )
sugar or jaggery – to taste
semiya ( seviyan / vermicelli ) – 1 cup ( 250 gms )
raisins – 1 tbsp
cashew – 1/4 cup
coconut ( thinly sliced ) – 2 tbsp
coconut grated – 1 big ( or 2 cups )
ghee – 2 tbsp
water – 6 cups ( 3 + 3 )

Method:

Step 1) Make fresh coconut milk:

• Add the grated coconut to a blender
• Pour 3 cups ( 750 ml ) water and grind for a minute
• Strain into a bowl.. squeeze and remove the coconut milk. please see video for this step . This is the 1st coconut milk – THICK coconut milk. Keep aside
• again put the coconut into the blender, pour 3 cups water ( 750 ml ) and grind for a minute
• Take another bowl, filter the coconut, squeeze and remove the coconut milk. please see video for this step. This is the 2nd coconut milk – LIGHT coconut milk. Keep aside

Step 2) Let’s make the payasam / kheer:

• Heat a big sauce pan
• Add 2 tbsp ghee
• Add cashews and fry 10 seconds
• Add sliced coconut and fry for a minute or until the cashews turn golden
• Add the raisins and let it balloon.
• Add the semiya (vermicelli) and mix for a minute.
• Add the 2nd coconut milk (LIGHT coconut milk), cocoa powder, sugar to taste and mix.
• Cook on medium heat for 10 minutes.
• Add the 1st coconut milk ( THICK coconut milk ) and simmer for 5 minutes ( check sugar and add if needed )..

Chocolate payasam ( kheer ) is ready.. enjoy when warm 😀 ..

Tips:

If the kheer (payasam) becomes too thick in the end, you can add 1/2 cup (150 ml) of hot water to lighten the consistency..