Elaneer Payasam Recipe | Tender Coconut Payasam Recipe
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!
Servings: 6 servings
Calories: 263kcal
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
Nutrition
Serving: 1cup | Calories: 263kcal | Carbohydrates: 35g | Protein: 8.3g | Fat: 11g | Saturated Fat: 4.2g | Cholesterol: 19mg | Sodium: 83mg | Potassium: 333mg | Vitamin A: 300IU | Calcium: 230mg | Iron: 0.7mg