Wednesday, 13 April 2016

Elaneer Payasam ( Tender Coconut Kheer )

A popular desert in Kerala, its not a traditional payasam but an unique and healthy desert. I had this payasam from a Kerala Restaurant in Chennai. Since then was planning to make this at home and got a chance to make now. A very simple and quick payasam with tender coconut for this festive season. Here is recipe for you all to try. 

  • Tender Coconut Pulp 1 cup
  • Tender Coconut pieces 1/4 cup
  • Tender Coconut Water 1 glass
  • Milk 1 ltr (4 cups), full cream
  • Coconut Milk 1 cup
  • Sugar 1 cup
  • Nutmeg Powder a pinch
  • Cardamom Powder 1/4 tsp
  • Cashew Nuts 8
  • Raisins 1 tbsp
  • Ghee 2 tsp

Break the tender coconut and scrap the tender portion of the coconut. Take the tender coconut and put it in the mixer and add tender coconut water and grind it to a coarse paste. Keep it aside.

Heat a sauce pan on medium flame, add a litre of milk. I used full cream milk, it gives really thickness to the payasam. Bring the milk to boil. Allow the milk to evaporate 1/4 th of its quantity. Stir occasionally to avoid milk sticking to the bottom of the pan. Now add sugar, nutmeg powder, cardamom powder and combine well. 

Allow the milk to boil on medium flame for 5 minutes till sugar gets dissolved completely. Switch off the flame and allow the milk to cool down. When the milk is at room temperature, add coconut milk and stir well. Add the tender coconut  pulp which we ground and kept and also the chopped tender coconut pieces and stir well. 

In a small pan, add ghee and roast the cashew nuts and raisins, add the roasted cashew nuts and raisins to the payasam and stir well. Elaneer payasam is ready now. Keep it in the fridge and serve chill.

NB: If your milk is not that thick add some condensed milk and reduce the sugar. Enjoy cooking..

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