ELANEER PAYASAM / TENDER COCONUT KHEER/ QUICK TO COOK DESSERT
A totally different yet delectable dessert you are surely going to love. This wonderful dessert is elaneer payasam which literally means tender coconut kheer in Tamil. Tender coconut is a wonder of nature which contains sweet water and tender flesh or meat and the payasam or kheer prepared with this, is simply divine. Unlike other kheers, this one does not require simmering the milk for hours. Authenticity this is not a thick one as the milk is not reduced for hours resulting in its runny consistency. This payasam is served as prasadam on auspicious days to serve Lord Shiva
As the coconut is abundantly grown in the South of India, they have found the numerous ways to use this versatile fruit in their cooking. They have learnt the best use of coconut in almost everything like their curries, stews, desserts and side dishes.
A never-ending menu with coconut is enjoyed in the states of Kerala and Tamil Nadu. Here is the payasam(kheer) which is prepared with the two types of milk as a base, the regular milk and the coconut milk along with tender coconut water and it’s flesh
Prep time – 5 min
Cook time – 10 min
Course – Dessert/sweet dish
Cuisine – South India(Tamil)
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Full cream milk – 2 cups
• Thick coconut cream/milk – 3/4 cup
• Condenced milk – 1/2 cup
• Coconut water – 1 cup
• Tender coconut flesh/meat – 1 cup+some for garnish(finely chopped)
• Cardamom/ilayachi powder – 1/2 tsp
INGREDIENTS FOR TADKA/TEMPERING
• Ghee – 2 tsp
• Whole or broken cashew/kaju – 1 tbsp
• Chironji – 1 tbsp
HOW TO MAKE ELANEER PAYASAM
1- Firstly, keep the milk to boil at low flame until it reduces to 1 and 1/2 cup. Add condensed milk and stir to mix well
2- Now add cardamom powder. Mix well with a spatula. Switch off the flame
3- Blend 1 cup tender coconut flesh with water to make a puree.
4- When the milk is cooled down, add coconut milk and tender coconut puree. Mix nicely to incorporate well
5- Transfer the payasam to another bowl and add finely chopped coconut flesh.
TEMPERING
Heat ghee in a tadka pan and add cashew nuts and chironji. When gets a light golden colour, take the nuts out and add to the payasam
HOW TO SERVE THE ELANEER PAYASAM
Chill the kheer for 2-3 hours and serve (you can enjoy this at room temperature also)
NOTES
1- Coconut milk or cream should be the first extract of coconut. I had used the store brought can of thick coconut milk
2- You can simmer the milk to make it to a thicker consistency
3- Coconut milk is added when the milk has been cooled down a little to prevent it from splitting
4- Condensed milk makes it nicely sweet. You can add sugar or Jaggery if you want to make it sweeter
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