Elaneer Payasam Recipe

Payasam is a popular South Indian dessert – much like the North Indian counterpart, kheer – made with sweetened milk, which is thickened by boiling and flavoured by adding various additives like kesar, cardamom, coconut, etc. Elaneer translates to ‘tender coconut’. So the elaneer payasama is a sweet milk dish with delicious coconut hints.

Making payasam is supremely easy. All you require is milk, condensed milk, some dry fruits if you like, ghee for roasting the dry fruits, and the flavouring ingredient, which in this case is a tender coconut pulp and tender coconut water (used for grinding the pulp into a homogenous consistency). Follow the instructions below to whip up a traditional elaneer payasam in minutes!

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Elaneer Payasam Recipe

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Course

Desserts

Cuisine

Indian, South Indian

Prep Time

10 minutes

Cook Time

15 minutes

Servings

people MetricUS Imperial

Ingredients

• 3/4 cup tender coconut pulp
• 1 cup Tender Coconut Water
• 1 cup Milk
• 3 tbsp Condensed milk
• 1 Cardamom powdered
• 4 Cashew nuts
• 1/2 tsp ghee

Course Desserts Cuisine Indian, South Indian Prep Time 10 minutes Cook Time 15 minutes Servings people MetricUS Imperial Ingredients 3/4 cup tender coconut pulp 1 cup Tender Coconut Water 1 cup Milk 3 tbsp Condensed milk 1 Cardamom powdered 4 Cashew nuts 1/2 tsp ghee

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Boil milk medium heat and let it thicken for 5 minutes. Cool the milk completely.
2. Meanwhile, grind tender coconut pulp and coconut water into a coarse or smooth paste, depending on your texture preference.
3. Golden fry cashew nuts in ghee.
4. Mix the ground pulp to the cooled milk.
5. Add condensed milk, cashew nuts along with cardamom powder and mix well.
6. Garnish with coconut bits. Serve chilled.