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