Elaneer Payasam | Tender Coconut Kheer
Elaneer Payasam is rich, mellow, mildly sweet, and of course, delicious! Easy to make, this traditional Tender Coconut Kheer is sometimes a part of Sadya (the elaborate meals served on festive occasions in Kerala) and can be served as a Summer drink as well. I have given you 3 recipes for this yummy dessert; the traditional, the vegan (and no-cook), and an easier version of the traditional recipe with condensed milk. Now you have no reason not to make it!
Equipment
- Heavy-bottomed Vessel (1 litre capacity)
- Small pan
- Ladle
- Spoon
- Mixer-Grinder
- Chopping Board and Knife
Ingredients
Ingredients for the Traditional Elaneer Payasam
- 1 Cup Tender Coconut Meat
- 1/4 Cup Tender Coconut Water
- 500 ml Milk
- 1/2 Cup Thick Coconut Milk
- 4 tbsp Sugar
- 1/2 tsp Ghee
- 4 Cashews (Split)
- A Pinch Cardamom Powder
Ingredients for the Vegan Version of Elaneer Payasam
- 1 Cup Tender Coconut Meat
- 1/4 Cup Tender Coconut Water
- 1.5 Cup Thick Coconut Milk
- 4 tbsp Sugar
- A Pinch Cardamom Powder
- 1/2 tsp Coconut Oil
- 4 Cashews (Split)
Ingredients for the Elaneer Payasam with Condensed Milk
- 1 Cup Tender Coconut Meat
- 3/4 Cup Condensed Milk (Sweetened)
- 1/4 Cup Warm Water
- 1/4 Cup Tender Coconut Water
- 1/2 Cup Thick Coconut Milk
- 4 tbsp Sugar
- A Pinch Cardamom Powder
- 1/2 tsp Ghee
- 4 Cashews (Split)
Instructions
Recipe for the Traditional Elaneer Payasam
- Grind 1/2 cup tender coconut meat along with 1/4 cup coconut water to a coarse paste.
- Chop 1/2 cup tender coconut meat to small pieces.
- In a heavy-bottomed vessel, bring 500 ml of milk to a boil.
- Add 4 tbsp sugar and simmer till the milk thickens and reduces to 1/2 the quantity (~250 ml). Note: Stir constantly to ensure the milk does not stick to the bottom of the vessel and char.
- Now, add a pinch of cardamom powder and mix well.
- Turn off the heat and let the milk cool to room temperature.
- Add the ground coconut meat, the chopped coconut meat, and 1/2 cup coconut milk. Mix well.
- If the Elaneer Payasam is very thick, add a little coconut water (or regular water) and mix well.
- In a small tempering ladle or pan, melt 1/2 tsp ghee.
- Add 4 split cashews and stir-fry till they start to brown.
- Add the fried cashew to the Elaneer Payasam.
Recipe for the Vegan, No-Cook Version of the Elaneer Payasam
- Grind 1/2 cup tender coconut meat with 1/4 cup coconut water.
- Chop 1/2 cup tender coconut meat to fine bits.
- Mix together 1/4 coconut water, 1.5 cup coconut milk, and 4 tbsp sugar.
- Stir-well till the sugar dissolves.
- Now add the ground coconut meat paste, the tender coconut bits, and a pinch of cardamom powder, and mix well.
- In a small tempering ladle or pan, heat 1/2 tsp coconut oil.
- Add 4 split cashews and stir-fry till they start to brown.
- Add the fried cashew to the Elaneer Payasam.
Recipe for the Elaneer Payasam with Condensed Milk
- Add 1/4 cup warm water to 3/4 cup sweetened condensed milk.
- Mix well so that the condensed milk is diluted.
- Grind 1/2 cup tender coconut meat with 1/4 cup coconut water.
- Chop 1/2 cup tender coconut meat to fine bits.
- Mix together the diluted condensed milk, 1/2 cup thick coconut milk, the ground coconut meat paste, the tender coconut bits, and a pinch of cardamom powder.
- If the Elaneer Payasam is very thick, add a little coconut water (or regular water) and mix well.
- In a small tempering ladle or pan, melt 1/2 tsp ghee.
- Add 4 split cashews and stir-fry till they start to brown.
- Add the fried cashew to the Elaneer Payasam.
Serving Suggestions
- Let this Tender Coconut Kheer rest for at least 30 minutes before serving. You can also chill it in the refrigerator.
- Enjoy Elaneer Payasam chilled or at room temperature.
Nutrition
Calories: 267 kcalCarbohydrates: 23 gProtein: 6 gFat: 18 gSaturated Fat: 14 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 2 gCholesterol: 17 mgSodium: 73 mgPotassium: 374 mgFiber: 2 gSugar: 20 gVitamin A: 209 IUVitamin C: 1 mgCalcium: 171 mgIron: 2 mg