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Home » PAYASAM / KHEERS » Elaneer payasam recipe | Tender coconut payasam | Indian summer recipes

Elaneer payasam recipe | Tender coconut payasam | Indian summer recipes

May 10, 2016 by Raks Anand 3 Comments / Jump to Recipe

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elaneer-payasam
Elaneer payasam is an easy sweet/ dessert to prepare, yet an impressive one. Full video and step by step pictures recipe.

Tender coconut with its refreshing water is by itself tasty with all its coolant effect to our body added to it. Here, we are just mixing it with few simple other ingredients to make elaneer payasam. I guess this is served in buffet spreads, marriage and other functions. I have not tasted and this is the first time I am making and tasting this(Adapted from here). When I made elaneer sorbet, I thought I must try this too, but I am just trying out.
tender-coconut-payasam

As a kid, my parents made us drink lots of tender coconut water very often in summer. Some varieties will be just like soda with a tingling effect when we have it. I also remember my relatives house where they have back yard with coconut trees, they make sure we drink one or two whenever we visit them. They ask their helping men to get freshly and give it to us😍. This time I am going to have lots of tender coconut water whenever possible during our visit to India next month.

Finally I have my video with background music, thanks to Aj, he took Mother’s day as an opportunity to make me this music using his mobile app 🙂

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4 from 5 votes

Elaneer payasam recipe

Elaneer payasam is an easy sweet/ dessert to prepare, yet an impressive one. Full video and step by step pictures recipe.
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Cup measurements

Ingredients

  • 3/4 cup Tender coconut pulp
  • 1 cup Tender coconut water
  • 1 cup Milk
  • 3 tbsp Condensed milk
  • 1 Cardamom powdered (Optional)
  • 4 Cashew nuts
  • 1/2 tsp Ghee

Instructions

  • Boil milk and put the flame to medium or low and let it thicken for 5 minutes.
  • Cool the milk completely. Meanwhile, grind tender coconut pulp, water coarsely or smoothly, which ever texture you prefer.
  • Save few bits for garnish.Golden fry cashew nuts in ghee.
  • Mix the ground pulp to the cooled milk.
  • Add condensed milk, cashew nuts along with cardamom powder and mix well. Serve chilled.

Video

Notes

  • Adjust milk, coconut water according to the pulp’s texture.
  • Milk should be completely cooled down before adding coconut mixture.
  • You can also chill the milk if you are serving immediately.
  • Keep the payasam always refrigerated. Tender coconut will get spoiled soon.
  • Consume within the same day as you prepare.
  • If you want vegan version, replace milk with thick coconut milk and skip condensed milk, add sugar. Skip ghee fried cashew nuts.
  • Cardamom is optional.

Elaneer payasam method:

  1. Boil milk and put the flame to medium or low and let it thicken for 5 minutes.
    step 1 tender coconut payasam
  2. Cool the milk completely. Meanwhile, grind tender coconut pulp, water coarsely or smoothly, whichever texture you prefer. Save few bits for garnish.
    step 2 elaneer payasam
  3. Golden fry cashew nuts in ghee. Mix the ground pulp to the cooled milk.
    step 3
  4. Add condensed milk, cashew nuts along with cardamom powder and mix well. Serve chilled.
    Final step

Serve cold and it tastes out of this world!
elaneer-payasam-recipe

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Filed Under: PAYASAM / KHEERS, SUMMER SPECIAL

Previous Post: « Custard powder popsicle | Easy summer recipes for kids
Next Post: Mango kulfi recipe | Indian mango recipes »

Reader Interactions

Comments

  1. Torviewtoronto

    May 10, 2016 at 5:54 pm

    looks flavourful and healthy

    Reply
  2. Meenakshi

    May 26, 2016 at 12:39 am

    I made this for my aunt who visited us yeterday. It was just awesome!!!!

    Reply
  3. Perumal Arumugham

    August 10, 2017 at 2:18 pm

    I made it for my office team lunch (potluck) everyone liked it very much.. it's awesome

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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