Elaneer payasam / Karikku payasam / Tender coconut payasam / Easy payasam / Easy Kheer / Easy dessert

Tender coconut payasam/kheer may be a new entrant in the list of payasams but when you know how easy it is to put together I bet u will try!!

Payasams are desserts served after a feast on every special occasion and festivals .

Traditional payasam making is a time consuming and  laborious process. The thought of thickening liquids in huge bell metal pots being stirred for hours sure brings a lot of sweet memories but let us be more realistic in today’s world and think about few other things like drastic shortage of domestic help to lend a helping hand in  hours of stirring, cooking fuel bills and above all that the sweltering summer heat all contribute to finding alternatives after all necessity is the mother of invention don’t you think so!!! I guess this payasam has become popular in such dire circumstances… 🙂 all said did I mention nothing is cooked other than boiling

milk .

Oh! there is no hard and fast rule to follow so play around with the quantities.
Like I mentioned in my  ELANEER PUDDING  post I don’t get  fresh tender coconut so I go for the Filipino frozen one which tastes almost as good as fresh .I have never tried canned ones .If you are using fresh tender coconut then use at least pulp and water of one if pulp is less u might have to use more.Adjust the proportions so that the payasam does not become too watery.

Ingredients

Tender coconut pieces with water half pack (look for Tropics brand- Shredded young coconut)
Condensed milk -1/2 tin
Whole milk- 2 -3 cups
Coconut milk thick 1/4 cup
Cardamom- 2-3 pods( powdered)
Pistachios- a few (broken)
Cashew nuts- a few (broken)
 Saffron – a few strands (optional)

Method

1.Boil whole milk to boiling pointing then pour the condensed milk when that boils switch off flame and add coconut milk cardamom powder mix and let it cool down .
2.Blend the half the amount of coconut pieces and all its water.When the milks cools completely mix the blended coconut ,rest of the coconut pieces.Chill the payasam
3.While serving top of with nuts or saffron.

Note

  •  I like to use raw broken nuts but you may fry in ghee or use roasted ones if u like.
  • If you are looking for a very thick payasam then boil the whole milk on low flame and keep stirring until it reaches the required consistency u are looking for.Condensed milk and grinding of the pulp itself provides thickness do keep that in mind.
I find so many Indian bloggers writing about the relenting heat they are enduring this March- April.Hope payasams like this will be welcome option this Vishu.

Wish you all a very Happy Vishu. May God make this a prosperous year for you.
Let me know if u liked this Tender coconut payasam.

Meena

Other tender coconut recipes:
Lychee and tender coconut pudding –
Tender coconut pudding

OTHER FRUIT PAYASAM :
Lychee payasam –  Latest!

33 thoughts

  1. haha.. U r damn realistic dear !! Love the shots.. Feel like grabbing both those cups right away 🙂 I could feel how great it would be to take a cold gulp of that sweet treat !! But sadly, I dont get tender coconuts here, not even the canned ones.. Guess, for now I have to be satisfied with ur pics 🙂

  2. Interesting, that adding of coconut is amazing and I will for adore the coconut burst. Goodness, you trilled my morning by sharing this lovely payasam. At the same time, the visuals are stunning.

  3. hi,
    can u please tell me how much of fresh tender coconut and its water has to be used if we have access to fresh ones.also,how many would the above recipe serve to.

  4. Hi Ashwini,
    One whole tender coconut and its water should do.Depending on the pulp and water it would yield 4-5 cups u see in the pic.Hope that helps and thank you for stopping by.

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