How to make delicious Elaneer payasam recipe

  Elaneer Payasam, also known as Tender Coconut Kheer, is a delightful South Indian dessert made with tender coconut water, tender coconut flesh, milk, and jaggery.   This creamy and refreshing dessert is a perfect …

 

Elaneer Payasam, also known as Tender Coconut Kheer, is a delightful South Indian dessert made with tender coconut water, tender coconut flesh, milk, and jaggery.

 

This creamy and refreshing dessert is a perfect blend of flavors and textures, offering a cooling sensation, making it ideal for hot summer days or as a sweet treat after a meal.

 

How to make Elaneer payasam recipe

 

Ingredients: For Elaneer Payasam Recipe

  • 1 cup tender coconut water
  • 1 cup tender coconut flesh (malai) cut into small pieces
  • 2 cups milk
  • 1/2 cup grated jaggery or adjust as per sweetness preference
  • A pinch of cardamom powder
  • 10-12 cashew nuts
  • 1 tablespoon ghee (clarified butter)

 

Instructions: How to make Elaneer Payasam Recipe

 

1. Preparation:

– Extract the tender coconut water and cut the tender coconut flesh (malai) into small, bite-sized pieces. Keep them aside.

– Crush or grate jaggery if using solid chunks for easier dissolving in the payasam.

 

2. Cooking:

In a saucepan, pour the milk and let it simmer on low to medium heat, stirring occasionally to prevent burning or sticking to the bottom.

 

3. Preparing the Coconut Mixture:

In another pan, add the tender coconut water and the grated jaggery.

 

Heat it on low flame until the jaggery dissolves completely. Turn off the heat once done.

 

4. Mixing the Ingredients:

Once the milk reduces slightly and thickens a bit (after around 15-20 minutes of simmering), add the prepared coconut water and jaggery mixture to the milk.

 

Mix well and let it simmer for another 5-7 minutes on low heat.

 

5. Seasoning:

– Add the cardamom powder to the mixture and stir it in for a nice aroma.

 

6. Tempering:

– In a separate small pan, heat ghee and roast the cashew nuts until golden brown. Add these roasted cashews along with the ghee into the payasam. Stir well.

 

7. Final Touch:

Lastly, add the tender coconut flesh (malai) pieces to the payasam and mix gently.

 

8. Serving:

Serve the Elaneer Payasam either warm or chilled as per preference.

 

Enjoy this delectable Elaneer Payasam that combines the natural sweetness of tender coconut with the richness of milk and the earthiness of jaggery, creating a perfect harmony of flavors.

Cooking Time:

Approximately 30 minutes

 

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