Elaneer Payasam

Elaneer Payasam is a South-Indian dessert made with Tender Coconut Water and Tender Coconut Flesh along with reduced milk. Elaneer translates to ‘Tender Coconut’ in Tamil. This dessert is a unique and refreshing take on numerous other Payasam or Kheer varieties that are made across India.

Most of the Payasam or Kheer varieties are generally thick in consistency, however this Payasam is an exception. This Payasam is slightly thin and almost in a milkshake type consistency. Also it is to note that this Payasam tastes best when served chilled. So this dessert is actually a two-in-one dish which can also be served as a refreshing summer drink. Tender Coconut and Coconut water have cooling properties, so it is just perfect during summers.

Elaneer Payasam has become quite popular in recent days and especially in the South-Indian weddings. Coconut is found in abundance in South India and is used generously in the cooking in this part of the country. Tender coconut has a creamy and velvety texture and it is sweeter than a mature coconut and this is what gives this payasam it’s unique taste and flavour.

Elaneer Payasam is a quick and easy recipe, yet so flavourful, refreshing and delicious. In terms of the process, full cream milk is first cooked and reduced to half and then condensed milk is added for sweetness and giving it a luxurious and rich texture. Tender coconut flesh is scraped and then blend into a puree along with tender coconut water and then added to the milk mixture.

What makes this dish interesting is the addition of finely chopped tender coconut pieces which gives a crunch and bite to the dish. Some regular coconut milk is also added for extra creaminess and is finished with cardamom powder, some roasted cashew and pistachio nuts.

Here are a few things to take care while making this dish:

• Preferably use full fat milk and cook and reduce it on medium flame till it is half in volume. This is the only time consuming step in recipe, however worth all the effort!
• Condensed milk works best for this recipe as it gives the perfect consistency and also taste to the payasam. Follow the exact ratio of ingredients given in the recipe below for perfect sweetness.
• Make sure to select tender coconuts that have sweet water. Some coconuts contain slightly salty water and it would not work well for this dish.
• Addition of some regular coconut milk to this payasam adds a different dimension and depth of flavours. Store bought coconut milk works just fine, or you could make fresh coconut milk too. Make sure to use only the first extract which is thick.
• This payasam must almost be in the consistency of a milkshake – neither too thick nor too thin

Serving Suggestion

Elaneer Payasam tastes best when it is served chilled. This dish can be served as a dessert or a refreshing summer drink. Since this dish is made from tender coconut, it does not have a long shelf life and is best consumed within a day of preparation.

Elaneer Payasam

Kannan

Elaneer Payasam is a South-Indian dessert or Kheer made using tender coconut flesh and tender coconut water.

5 from 1 vote

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Cook Time 35 minutes mins

Refrigeration Time 5 hours hrs

Total Time 5 hours hrs 35 minutes mins

Course Dessert

Cuisine Indian, South-Indian, Tamil Nadu Cuisine

Servings 5 people

Ingredients

  

• 2 Tender Coconuts large sized
• 500 ml Full Cream Milk
• 200 ml Condensed Milk
• ½ tsp Cardamom Powder
• 150 ml Coconut Milk
• 7-8 Cashews
• Few Pistachio Nuts for garnishing

Instructions

 

• Heat 500 ml of full cream milk in a heavy bottom pan.
  
• Bring to a boil and then simmer and cook till it has reduced to half in volume. Make sure to stir in between.
  
• Once the milk is reduced, add 200 ml of condensed milk to it. Mix well.
  
• Cool this mixture completely.
• Meanwhile, break open the tender coconuts and extract the coconut water. We will use the coconut water from only one of the coconuts (roughly 1.25 cups of coconut water), however use the coconut flesh of both the coconuts.
  
• Scrape the coconut flesh from both the coconuts.
  
• Finely chop half of the coconut flesh. Keep this aside.
  
• Transfer the remaining coconut flesh in a mixer jar. Add some coconut water (roughly ½ cup) and blend to a fine paste.
  
• Now add some more coconut water (around ¾ cup) and blend again. Tender Coconut puree is ready.
  
• Heat a pan and add 2 teaspoon of ghee and toast the cashews till they are golden brown.
  
• Now to the cooled milk mixture, add the tender coconut puree. Also add around 150 ml of regular coconut milk and mix well.
  
• Add the finely chopped tender coconut flesh, roasted cashews and ½ tsp cardamom powder.
  
• Mix everything well. If the mixture is too thick, you could add some more coconut water to adjust the consistency.
  
• Garnish with some finely chopped pistachio nuts. Refrigerate the payasam for at least 4 to 5 hours before serving.
  

Video

Notes

• Though this recipe calls for use of 2 large tender coconuts, but make note that we would only require coconut water from one coconut and only the coconut flesh from both the coconuts are fully used. 
• Make sure to use tender coconuts that do not have thick flesh. Also the coconut water must not be salty.
• Use of full cream milk is preferred for best results.
• Make sure to add finely chopped tender coconut flesh as it adds great texture and bite to the dish.
• Make sure to cool the mix mixture completely before adding the tender coconut puree and coconut milk. Payasam could split if this mixture is added to hot milk.
• Toasted nuts are optional but taste great in payasam.
• This payasam tastes best when it is served chilled.

Keyword Coconut based, Dessert, Elaneer, Elaneer Payasam, Kheer, Nariyal Pani, Payasam, Refreshing, Summer Drink, Tender Coconut Payasam

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