Elaneer Payasam| Tender Coconut Kheer

Elaneer Payasam is a delicate sweet treat, just perfect for the summers. It refers to kheer made using tender coconut, which gives it an extremely beautiful flavour.

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.

Elaneer Payasam or 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):

1. 1 litre full-fat milk

2. 1/4 cup + 2 tablespoons sugar or as needed

3. 1 cup tender coconut flesh

4. 3/4 cup tender coconut water

5. 1 teaspoon cardamom powder

6. 10 almonds (optional)

Method:

Left: Step 1, Right top and bottom: Steps 2 and 3

1. Take the milk in a heavy-bottomed pan and place it on high flame. Bring it to a boil, then reduce flame to medium.

2. Add in the sugar. Mix well.

3. Continue to cook on medium flame till the milk reduces and thickens, about 15 minutes. You will need to stir intermittently. Cream will form on the sides of the pan – keep scraping it back into the pan with a spatula. Switch off gas when done.

Top: Step 4, Bottom left and right: Step 6

4. Mix in the cardamom powder. Allow the milk mixture to cool down completely.

5. Chop the almonds into slivers. Toast them on a pan till crisp, taking care not to burn them. Keep aside. Add the toasted almond slivers to the milk.

6. Chop the tender coconut flesh roughly. Grind this to a coarse paste, along with the tender coconut water. Add this to the milk mixture. Mix well.

7. Now, chill the mixture for at least a couple of hours in the refrigerator. Your Elaneer Payasam is ready to serve.

Tips & Tricks

1. Use only full-fat milk for best results. I have used Nandini full-cream milk here.

2. Add in the ground tender coconut only after the milk mixture has completely cooled down.

3. Adjust the quantity of sugar as per personal taste preferences. I have used the Classic Sulphurless Refined Sugar from a brand called Trust, here.

4. Use coconut flesh that is tender and not very mature, for best results. The coconut water will also be sweeter in that case. Do not use coconut water that is salty in taste.

5. This Elaneer Payasam is best served chilled.

6. Toasted cashewnuts can also be added to the Elaneer Payasam, along with the almonds.

7. Grind the coconut flesh and water coarsely, for best results. Do not make a smooth paste.

8. Rose essence can be used in place of the cardamom powder.

9. Adjust the quantity of cardamom powder you use as per personal taste preferences.

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!

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