Well-made Elaneer Payasam is a delight to have, and I have had the pleasure of indulging in it several times over at weddings and in restaurants. Today, I am sharing with you all my recipe for Elaneer Payasam aka Tender Coconut Kheer.
What goes into Elaneer Payasam?
Elaneer Payasam is a simple thing, requiring just a few ingredients. Tender coconut, milk and sugar are the main things that go into it. Full-fat milk is reduced and thickened, then sweetened, after which the flesh and water from a sweet tender coconut are blended and added to it.
A hint of cardamom powder and some slivered almonds takes the taste of the payasam up by several notches.
Celebrating the 300th at the Foodie Monday Blog Hop
If you have been reading my blog for some time, you would definitely have seen me posting every week for the Foodie Monday Blog Hop. For the uninitiated, the blog hop is conducted by a group of passionate food bloggers who share recipes based on a pre-determined theme every Monday.
I joined the Foodie Monday Blog Hop when the group had just completed 100 weeks and, today, it hits the milestone of 300! That’s no mean feat, right? This is a very special group, very dear to me, with the fellow bloggers becoming close friends over time. I have shared many beautiful moments with this group, and have grown tremendously in the process.
To celebrate the occasion of the 300th, the group members decided to showcase special recipes from around the world. I decided to talk about this Elaneer Payasam or Tender Coconut Kheer today because it spells out ‘celebration’ to me.
How to make Elaneer Payasam or Tender Coconut Kheer
Here is how I make it.
Ingredients (serves 4):
Tips & Tricks
10. A freshly opened tender coconut would be best for the making of this payasam in my opinion. However, if that is something that isn’t accessible to you, bottled/canned tender coconut water and flesh can be used instead.
Did you like this recipe? Do tell me, in your comments!