Kobbari Payasam | Timmanam: Rice and Coconut Kheer fot Atla Taddi
Timmanam | Kobbari Payasam for Atla Taddi
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins

This is the recipe for Timmanam is a very simple kheer-like dish made with rice, coconut, milk and sugar. Also called Kobbari Payasam, it is an important dish for Atla Taddi, Andhra's own Karva Chauth. 

Course: Dessert, Main
Cuisine: Andhra Pradesh, Andhra Recipes, Vegetarian
Keyword: Arisi Tenga Payasam, Atla Taddi, Coconut Kheer, Kobbari Payasam, Timmanam
Servings: 4 People
Author: Aruna
  • 1/2 Cup Rice
  • 1/2 Cup Grated Coconut
  • 2 Cups Milk
  • 1/2 Cup Sugar
  • 1/2 tsp Cardamom Powder
For Garnish
  • 1 tsp Ghee
  • 3 tsp Cashew Pieces
Preparing the Rice
  1. Wash the rice well and soak it in 1 cup water for 1 hour.

  2. After 1 hour, drain the water from the rice.

Making the Timmanam | Kobbari Payasam
  1. Grind the rice and the grated coconut with a little water to a smooth paste.

  2. Bring the milk to a boil.

  3. Reduce the heat so that the milk is just simmering.

  4. Now add the coconut-rice paste and mix well.

  5. Over low to medium heat, cook this mixture till it thickens and the raw smell of the rice disappears. The consistency will be like a thick porridge.

  6. Now add the sugar and cardamom powder.

  7. Mix well.

  8. Turn off the heat.

The Garnish for the Timmanam | Kobbari Payasam
  1. In a ladle, heat the ghee.

  2. Add the split cashews and fry till light golden brown.

  3. Add the cashews to the Timmanam.