31 August, 2019
ELANEER PAYASA/TENDER COCONUT KHEER
Elaneer payasa is a very popular desert made on the festival of Onam in Kerala. I had tasted few times in my neighbor’s house in Gauribidanur when I was young, but not aware of how it is prepared – just knew how it tastes ! So there is a Malayali group of people who run a south Indian store here in Gurgaon and since 13 years we are their customers, so last time when I visited the store I enquired with one of them and I learnt that it is a super easy peasy, quick payasa recipe. So tried it today and it was too yummy. The soft tender coconut & cashew chunks along with the blend of thickened milk and coconut milk ground using elaneer makes this dish really delicious and flavorful.
NOTE :
- All the ingredients should be completely cooled before mixing else the payasa will get spoiled
- If you want to consume it at room temperature, then consume it as early as possible
- Or keep it refrigerated as the tender coconut tend to get spoiled soon
Ingredients :
- Milk – 1 cup
- Elaneer/tender coconut water – 1/2 cup
- Scraped tender coconut pulp – 1/2 cup (separate 2 tbsp to cut into chunks)
- Jaggery – 1/2 cup (loosely packed)
- Ghee 2 tsp
- Cashew chunks – 2 tbsp
- Tender coconut chunks – 2 tbsp
- Cardamom powder – 1/8 tsp
PROCEDURE :
- Boil the milk until it reduces to 1/2 cup, do not burn – keep stirring occasionally, allow it to cool down completely
- Dissolve the jaggery using 1/4 cup of elaneer and pass it through the strainer
- Grind 1/2 cup of the coconut pulp by putting remaining 1/4 cup of elaneer into a fine paste
- Heat ghee in a pan and roast both the cashews and tender coconut chunks until light brown and let it cool completely
- Now finally mix everything together ie… put the ground coconut paste, dissolved jaggery syrup, roasted cashew-coconut along with ghee and cardamom powder into the thickened milk, combine everything well and serve (you can serve it chilled, but we relished it at the room temperature)
