❤SINFULLY COCO-NUTTI-CIOUS❤
Payasam is an inevitable dish on a South Indian platter. On any special occasion, no meal is completed without this sweet ending. This sweet pudding is named Kheer in North India. We come across a lot of variations and fusions in this dish. In recent times, this payasam has become a big hit at all occasions in Tamilnadu, though it has its origin in Kerala. Yes, you have guessed it right, its Elaneer Payasam/Tender coconut payasam.
When I thought of Coconut based sweet, nothing could flash in my mind other than this dish. We could call it a wholesome coconutty dish. I would say this recipe starts with 🥥🥥and ends with🥥🥥. It has coconut milk from grated coconut, tender coconut water and tender coconut pulp.
It has various versions; you can make it with or without milk. I made both versions, both had its unique taste and flavour. If it’s made only with coconut milk, it’s shelf life is very less. Whereas payasam made with milk would feed a crowd (If it’s a big gathering, milk is unavoidable as it has to cater the crowd.) and have more shelf life.
If you are looking for a quick video, I have posted a tempting reel on my instagram page.
If you are looking for more interesting and unique sweet and dessert recipes, click the respective hyperlink.
I’ve tweaked it a little with the inclusion of secret ingredient, cashew paste. It acts as a thickening agent.
Ingredients-
Milk-2cups
Cardamom powder- 1/4 tsp
Cashew paste-1 tbsp
Cane sugar-1 tbsp
Condensed milk- 1 tbsp
Tender coconut pulp- 1/2 cup
Tender coconut water- 1/2 cup +1 tbsp
Thick Coconut milk- 1/2 cup
Instructions-
- Take 2 cups of full-fat milk, and boil till it reduces to half of the quantity. Keep stirring in between to avoid burning at the bottom.
- Then add cardamom powder, cashew paste (grind cashew with little milk/water), Condensed milk, and cane sugar (dissolved in 1 tsp water) and mix well.
- Let it simmer on med-low flame for 5 minutes.
- Pulse ½ cup of tender coconut with 1 tbsp of tender coconut water to make a pulp.
- Add this pulp to the simmering milk, along with thick coconut milk. Mix and cook for another 2 minutes on low flame. Then switch off the flame, the subtle, yet wholesome coconutti-cious Elaneer Payasam is ready to serve, garnished with rose petals and slivered pistachios.
Notes-
- I’ve tweaked it a little with the inclusion of a secret ingredient, cashew paste. Though it’s an optional ingredient, adding aids to act as a thickening agent.
- To prepare the cashew paste, either grind it with water or milk. With milk it gives more richness.
- Dissolving cane sugar with water helps to evenly mix with the payasam.
- Condensed milk adds extra zing to the payasam. You can replace it with sugar, but it may not yield the same flavour as condensed milk.
- Cooking on low flame and for little time is essential after adding coconut milk as it may curdle.