Elaneer payasam recipe | Tender coconut payasam | Indian summer recipes

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.

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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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.
   
2. Cool the milk completely. Meanwhile, grind tender coconut pulp, water coarsely or smoothly, whichever texture you prefer. Save few bits for garnish.
   
3. Golden fry cashew nuts in ghee. Mix the ground pulp to the cooled milk.
   
4. Add condensed milk, cashew nuts along with cardamom powder and mix well. Serve chilled.
   

Serve cold and it tastes out of this world!