Milk payasam or kheer had always been a favourite of mine. Unlike my family who love the authentic traditional cherupayiru/moong dhal payasam, i am a bit off to this milk dessert as i love dairy and dairy products. Yumm! But recently i was quite tired of making the same combo of sago and semolina and also the rice kheer. One fine day, i came across this tender coconut payasam in Pinterest (to my readers i reveal my obsession over Pinterest, it has changed my life for good) while searching for easy recipes for Janmashtami offerings. Though i was convinced with their no cook methods shown, i wanted something hot and nice to be freshly prepared and keeping my one year old in mind, i wanted to modify it a bit so that my Little Krishna can have a taste too ☺
Basically i have cooked it, and omitted the condensed milk. Now lets see how to prepare our tender coconut payasam or Elaneer Payasam
Preparation time : 10 minutes
Cooking time : 30 – 40 minutes
Ingredients (for 3-4 people) :
- One big tender coconut – search for the not-so-old ones, with more water and soft flesh
- Milk – 1 ltr
- A handful of cashews and almonds roasted in ghee
- Cardamom powder – 1 tsp
- Sugar for taste – i have used palm sugar about 2 tbsp (it gives a lovely off white colour to the payasam)
- Ghee or clarified butter – 2 tsp
- Cut open the tender coconut, drain the water in a container. Scoop out the tender flesh in a separate bowl and slice it into long strips. Keep aside.
- Cut the almonds and cashews into small pieces, some like the cashews whole. I like them small and crunchy.
- In a saucepan, add 1 ltr of fresh cow milk under moderate flame and let it boil. Once it has boiled for the first time, keep on stirring so that the milk residue don’t stick to the bottom of the pan. You need to do this till the volume of the milk is reduced by half. By then, it would have started to become a bit thicker in consistency.
- Once you feel it is thick enough, add 1 cup of tender coconut water into the simmering milk and continue to cook it for another 5 to 10 minutes under moderate flame again.
- Meanwhile, in a non stick pan, add the ghee and once it melts, add the nuts and saute them for a minute or so, until nice aroma fills the air and be cautious not to burn the cashews. The timing is just nice to transfer the roasted nuts into the saucepan.
- Now add the palm sugar or jaggery and the tender coconut’s flesh. Let it cook another 5 more minutes
- Add cardamom powder and give it a good stir. All done!
Now our Tender Coconut Payasam is ready . Simply healthy, easy, and baby friendly. You can garnish with extra roasted nuts on top. Do give a try and pls comment below. Thank you.