❤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.

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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-

  1. 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.
  2. 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.
  3. Let it simmer on med-low flame for 5 minutes.
  4. Pulse ½ cup of tender coconut with 1 tbsp of tender coconut water to make a pulp.
  5. 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.

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