Elaneer payasam (Tender Coconut Payasam), a very simple and quick to make kheer variety. a popular dessert in Kerala and many southern place of tamilnadu. A very unique dessert for any parties! The bits of the tender coconut pieces along with the blend of evaporated milk and coconut milk makes this dish really delicious. I heard of this dish but never got a chance to taste. This is my method of making this payasam and it turned out awesome. I shared with my friends and they loved this kheer so much.
You may also want to try other Kheer/Payasam recipes in this link here.
Servings: 6 servings
Calories: 263kcal
Elaneer payasam (Tender Coconut Payasam), a very simple and quick to make kheer variety. a popular dessert in Kerala and many southern place of tamilnadu. A very unique dessert for any parties!
Print Recipe
Ingredients
- 4 cups Whole Fat Milk 1 cup = 250 ml
- 1 cup Coconut Milk canned
- 1 cup Tender Coconut Pulp
- ¼ cup Tender Coconut Pieces
- 1 cup Sugar
- ¼ teaspoon Cardamom Powder
- ¼ teaspoon Nutmeg Powder
- 1 teaspoon Ghee
- 10 Cashews
Instructions
- First break the tender coconut and scrape the tender portion of the coconut. Reserve ¼th cup of the tender coconut (we call vazhukkai in tamil). Take the rest of the tender coconut in a mixer and add tender coconut water and grind it to a coarse paste. Keep these aside
- Heat a pan, add a litre of milk. Whole fat milk gives a really thickness to the payasam. Bring the milk to boil.
- Allow the milk to evaporate ¼th of its quantity. Stir occasionally to avoid milk sticking to the bottom of the pan. Then add suagar. cardamom powder and nutmeg powder and stir well.
- Allow the milk to boil in medium flame for another 5 minutes till the sugar gets dissolved completely and incorporated well with the milk. 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 tender coconut pulp and also the chopped tender coconut pieces and give a good stir
- In a separate pan, add a teaspoon of ghee and roast the cashews and add the roasted cashews to the payasam and stir well
- Elaneer Payasam is all ready! Refrigerate and serve chill!
Video
Nutritional Info
Nutrition Facts
Elaneer Payasam Recipe | Tender Coconut Payasam Recipe
Amount Per Serving (1 cup)
Calories 263
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4.2g26%
Cholesterol 19mg6%
Sodium 83mg4%
Potassium 333mg10%
Carbohydrates 35g12%
Protein 8.3g17%
Vitamin A 300IU6%
Calcium 230mg23%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Method:
-
- First break the tender coconut and scrape the tender portion of the coconut. Reserve ¼th cup of the tender coconut (we call vazhukkai in tamil). Take the rest of the tender coconut in a mixer and add tender coconut water and grind it to a coarse paste. Keep these aside
-
- Heat a pan, add a litre of milk. Whole fat milk gives a really thickness to the payasam. Bring the milk to boil.
-
- Allow the milk to evaporate ¼th of its quantity. Stir occasionally to avoid milk sticking to the bottom of the pan. Then add suagar. cardamom powder and nutmeg powder and stir well.
-
- Allow the milk to boil in medium flame for another 5 minutes till the sugar gets dissolved completely and incorporated well with the milk. 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 tender coconut pulp and also the chopped tender coconut pieces and give a good stir
-
- In a separate pan, add a teaspoon of ghee and roast the cashews and add the roasted cashews to the payasam and stir well
-
- Elaneer Payasam is all ready! Refrigerate and serve chill!
