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
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.
- 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.