Posted on
by Sowmya Venkatachalam
Categories:
- Payasam / Kheer
4.18 from 17 votes
Elaneer payasam (Tender Coconut Payasam), a very simple and quick to make kheer variety. a popular dessert in Kerala and many southern place of tamilnadu. A very unique dessert for any parties!
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
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Elaneer payasam (Tender Coconut Payasam), a very simple and quick to make kheer variety. a popular dessert in Kerala and many southern place of tamilnadu. A very unique dessert for any parties! The bits of the tender coconut pieces along with the blend of evaporated milk and coconut milk makes this dish really delicious. I heard of this dish but never got a chance to taste. This is my method of making this payasam and it turned out awesome. I shared with my friends and they loved this kheer so much.
You may also want to try other Kheer/Payasam recipes in this link here.
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Elaneer Payasam Recipe | Tender Coconut Payasam Recipe
Course: Dessert, Payasam/Kheer
Cuisine: Indian, South Indian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings
Calories: 263kcal
Author: Sowmya Venkatachalam
Elaneer payasam (Tender Coconut Payasam), a very simple and quick to make kheer variety. a popular dessert in Kerala and many southern place of tamilnadu. A very unique dessert for any parties!
Print Recipe
Ingredients
- 4 cups Whole Fat Milk 1 cup = 250 ml
- 1 cup Coconut Milk canned
- 1 cup Tender Coconut Pulp
- 1/4 cup Tender Coconut Pieces
- 1 cup Sugar
- 1/4 tsp Cardamom Powder
- 1/4 tsp Nutmeg Powder
- 1 tsp Ghee
- 10 Cashews
Instructions
First break the tender coconut and scrape the tender portion of the coconut. Reserve 1/4th cup of the tender coconut (we call vazhukkai in tamil). Take the rest of the tender coconut in a mixer and add tender coconut water and grind it to a coarse paste. Keep these aside
Heat a pan, add a litre of milk. Whole fat milk gives a really thickness to the payasam. Bring the milk to boil.
Allow the milk to evaporate 1/4th of its quantity. Stir occasionally to avoid milk sticking to the bottom of the pan. Then add suagar. cardamom powder and nutmeg powder and stir well.
Allow the milk to boil in medium flame for another 5 minutes till the sugar gets dissolved completely and incorporated well with the milk. Switch off the flame and allow the milk to cool down. When the milk is at room temperature, add coconut milk and stir well.
Add tender coconut pulp and also the chopped tender coconut pieces and give a good stir
In a separate pan, add a teaspoon of ghee and roast the cashews and add the roasted cashews to the payasam and stir well
Elaneer Payasam is all ready! Refrigerate and serve chill!
Nutritional Info
Nutrition Facts
Elaneer Payasam Recipe | Tender Coconut Payasam Recipe
Amount Per Serving (1 cup)
Calories 263Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4.2g26%
Cholesterol 19mg6%
Sodium 83mg4%
Potassium 333mg10%
Carbohydrates 35g12%
Protein 8.3g17%
Vitamin A 300IU6%
Calcium 230mg23%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
- First break the tender coconut and scrape the tender portion of the coconut. Reserve 1/4th cup of the tender coconut (we call vazhukkai in tamil). Take the rest of the tender coconut in a mixer and add tender coconut water and grind it to a coarse paste. Keep these aside
- Heat a pan, add a litre of milk. Whole fat milk gives a really thickness to the payasam. Bring the milk to boil.
- Allow the milk to evaporate 1/4th of its quantity. Stir occasionally to avoid milk sticking to the bottom of the pan. Then add suagar. cardamom powder and nutmeg powder and stir well.
- Allow the milk to boil in medium flame for another 5 minutes till the sugar gets dissolved completely and incorporated well with the milk. Switch off the flame and allow the milk to cool down. When the milk is at room temperature, add coconut milk and stir well.
- Add tender coconut pulp and also the chopped tender coconut pieces and give a good stir
- In a separate pan, add a teaspoon of ghee and roast the cashews and add the roasted cashews to the payasam and stir well
- Elaneer Payasam is all ready! Refrigerate and serve chill!
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Sowmya Venkatachalam
IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!
I never knew we can make Payasam with Tender coconut , i will try next time when i find tender coconut.Thanks for the recipe .
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had this payasam in bangalore, its awesome! Thanks for the recipe. Try it for sure..
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Made this today following your recipe. Tastes awesome 🙂 thank you!
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Will it keep?
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Made this recipe this past weekend – came out extremely well. I did make one change – I added actual coconut water at the end (after we took the paayasam down from the stove). I used “Harmless Harvest” brand which is the closest to real eLaneer since it is not processed in any way. One thing though is that if you are doing this, you haev to thicken the milk a bit more to account for the water that you are adding later.
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Glad to hear. Thanks for sharing
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