Elaneer payasam recipe Tender coconut payasam Indian summer recipes is a delicious

 Elaneer Payasam (Tender Coconut Payasam)

is a delicious and refreshing dessert that’s perfect for the hot summer months. Made with tender coconut water, coconut flesh, milk, and a few other ingredients, it’s a treat that’s both hydrating and satisfying. Here's a simple recipe for you to try!

Ingredients:

• 1 tender coconut (coconut water and coconut flesh)

• 1 ½ cups full-fat milk (or coconut milk for a vegan version)

• ¼ cup sugar (adjust to taste)

• 2 tablespoons rice (washed)

• 2 tablespoons ghee (clarified butter)

• 1-2 cardamom pods (optional, for flavor)

• A handful of cashews and raisins (for garnishing)

Instructions:

1. Prepare the Rice:
   Rinse the rice thoroughly. In a small pot, cook the rice with ½ cup of water until it's soft and mushy. This will give the payasam its creamy texture. You can also use leftover rice if you have some.

2. Extract Tender Coconut Water and Flesh:
   Open the tender coconut, and carefully extract the water. Set the coconut water aside. Scoop out the soft coconut flesh and chop it into small pieces.

3. Prepare the Payasam Base:
   In a pan, heat 1 tablespoon of ghee. Add the rice, and sauté it for a minute or two. Now, add the full-fat milk (or coconut milk) and bring it to a simmer.

4. Cook the Mixture:
   Allow the milk to cook with the rice on low heat for 10-15 minutes, stirring occasionally. The mixture will thicken as the rice releases starch and the milk reduces.

5. Add Coconut Water and Flesh:
   Add the tender coconut water and chopped coconut flesh to the milk and rice mixture. Stir well. Let it simmer for another 5 minutes to combine all the flavors.

6. Sweeten the Payasam:
   Add sugar to the mixture and stir until it dissolves completely. Taste and adjust the sweetness according to your preference.

7. Flavor and Garnish:
   In a separate small pan, heat 1 tablespoon of ghee. Fry the cashews and raisins in the ghee until golden brown. Add crushed cardamom pods for added flavor if desired. Pour this ghee and fried cashews/raisins over the payasam.

8. Serve:
   Elaneer Payasam can be served warm, but it’s most refreshing when chilled. Refrigerate for an hour or serve immediately after preparation, depending on your preference.

Tips:

• For an extra smooth texture, you can blend the coconut flesh and mix it with the milk before cooking.

• If you prefer a dairy-free version, use only coconut milk for a rich and coconutty flavor.

Enjoy your Elaneer Payasam, a perfect way to beat the summer heat with a delightful Indian dessert!

That sounds like a wonderful adventure in the world of tender coconut-based treats! You’re absolutely right—tender coconut is naturally refreshing and has cooling properties, which make it the perfect ingredient for summer desserts like Elaneer Payasam. It's also often served at weddings, buffet spreads, and other celebrations, so it's a great dish to try if you're looking to recreate some of those festive, traditional flavors at home!

It’s awesome that you're trying it for the first time, especially after experimenting with Elaneer Sorbet. The creamy and slightly sweet texture of the payasam combined with the coconut water’s natural coolness creates a unique and refreshing dessert. Since you're adapting the recipe, it’s fun to think about how different elements from the sorbet and payasam might overlap or create something new!

How did it turn out when you made the Elaneer Sorbet? Do you think the two desserts share any similarities or differences in taste and texture? Would love to hear how your experiment with Elaneer Payasam goes!

It’s great to hear that you're trying out Elaneer Payasam! I completely agree with you—this dessert is simple to make yet impressive in both flavor and presentation. The cooling properties of tender coconut make it a perfect choice for a summer dessert, and adding a few ingredients really elevates its taste.

It sounds like you’re also documenting the process with a video and step-by-step pictures, which is an excellent way to share this recipe with others! It's a beautiful idea to capture each stage, especially since it’s your first time making and tasting the dish.

Here’s a quick recap of your process for anyone following along with your video:

Key Steps in Making Elaneer Payasam:

1. Tender Coconut – The star ingredient, which provides the refreshing water and soft flesh.
2. Cooked Rice – Gives the payasam its creamy, thick texture.
3. Milk – Traditional milk (or coconut milk for a richer flavor) adds the smoothness and body to the dessert.
4. Sugar – Sweetens the mixture, and you can adjust it to your taste.
5. Ghee and Nuts – For added richness and crunch, ghee fried cashews, and raisins are a lovely touch.

Tips for the Video:

• Step-by-step visuals: Highlight the different textures of coconut water and flesh and show how the rice and milk come together to create the creamy base.

• Serving suggestion: You could even film how it’s served, maybe garnished with the fried cashews, and then enjoy the final taste!

• Tasting moment: Don’t forget to capture your first taste and reaction—since it’s your first time, it’ll add a personal touch for viewers!

I can imagine the Elaneer Payasam becoming one of those go-to summer favorites for many! I hope it turns out as amazing as you’re expecting. How’s it coming along? I bet your first bite will be a refreshing and satisfying experience!

It looks like you have a simple and delicious recipe for Elaneer Payasam (Tender Coconut Payasam) here! The step-by-step instructions are clear and straightforward. Here’s a slightly more structured format for the recipe you provided:

---

Elaneer Payasam Recipe (Tender Coconut Payasam)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2

Ingredients:

• ¾ cup Tender coconut pulp

• 1 cup Tender coconut water

• 1 cup Milk

• 3 tbsp Condensed milk

• 1 Cardamom (optional, powdered)

• 4 Cashew nuts

• ½ tsp Ghee

Instructions:

1. Boil the Milk:
   Boil the milk in a pan. Once it begins to boil, reduce the heat to medium or low and let it simmer for 5 minutes to allow it to thicken slightly.

2. Cool the Milk:
   Remove the milk from the heat and let it cool completely before using it in the payasam.

3. Grind the Tender Coconut:
   Meanwhile, grind the tender coconut pulp and water together. You can grind it coarsely or smoothly, depending on your preference. Set aside a few pieces of the coconut pulp for garnish.

4. Fry Cashews:
   Heat ½ teaspoon of ghee in a small pan and fry the cashew nuts until they turn golden brown. Set them aside.

5. Mix the Payasam:
   Once the milk is completely cooled, add the ground tender coconut pulp into the milk. Stir well to combine.

6. Add Condensed Milk & Cardamom:
   Add 3 tablespoons of condensed milk for sweetness and a pinch of cardamom powder for flavor (if using). Mix everything well.

7. Garnish & Serve:
   Add the fried cashew nuts to the payasam and mix well. Garnish with a few bits of tender coconut pulp you set aside earlier. Serve the payasam chilled for the best experience.

---

This recipe is super refreshing and perfect for hot days, and the added condensed milk gives it a rich and smooth texture. The cardamom and ghee-fried cashews provide a lovely aromatic touch as well.

Let me know how it turns out when you try it!

It sounds like you’re on a delicious journey with Elaneer Payasam! Tender coconut is indeed naturally refreshing, and it’s a perfect base for making a light, sweet dessert like this. Combining the coconut water with coconut pulp, milk, and a few other simple ingredients really allows the coconut’s cooling properties to shine, making it a wonderful treat for warm weather or celebrations.

Since you're making it for the first time, I can imagine it’s exciting to experiment with this dish. It's often served at weddings, buffet spreads, and special occasions, which makes it even more fun to try at home. It’s a great idea to start with something you’ve already worked with, like Elaneer Sorbet, as you’ve experienced with coconut, but now turning it into something creamier with the payasam is a different twist!

How do you feel about the process so far? I’m sure the final result will be tasty and refreshing! Let me know how it turns out or if you need more tips while making it.

Elaneer Payasam sounds absolutely delicious and is definitely a refreshing twist on the traditional payasam! The creamy combination of tender coconut water, coconut pulp, milk, sugar, and condensed milk, flavored with cardamom, makes it a perfect dessert for festivals and functions. It’s lighter and more hydrating, thanks to the tender coconut, making it a great choice for warm weather or celebratory events.

Since it’s an alternative to the regular payasam, it also provides a unique, tropical flavor that stands out and adds a refreshing element to any special occasion. The smooth texture of the coconut pulp combined with the richness of the milk and condensed milk creates a dessert that’s both indulgent and cooling.

Here’s a quick overview of how you might present the Elaneer Payasam at functions or festivals:

Elaneer Payasam for Festive Occasions:

• Unique Flavor: The coconut’s subtle sweetness and flavor paired with cardamom give it a distinct taste, setting it apart from traditional kheer.

• Cooling Effect: Perfect for serving in the summer or after a spicy meal, as tender coconut naturally has cooling properties.

• Visually Appealing: With its creamy texture and garnished with fried cashews and bits of tender coconut pulp, it’s a dish that looks just as great as it tastes.

Have you tried serving it at a special event yet? How do you think it compares to the regular payasam in terms of flavor and texture? Would love to hear more about your experience with it!

It sounds like you’ve made a beautiful version of Elaneer Payasam with a focus on letting the tender coconut flavor shine through, which is a great approach! By keeping it simple and not adding extra nuts or strong spices, you’re truly highlighting the natural sweetness and refreshing quality of the coconut. Sometimes, less is more, and the mild hint of cardamom is perfect to subtly enhance the flavor without overpowering the coconut’s natural taste.

The beauty of this dessert is how easy and quick it is to prepare, yet it feels indulgent with the richness from the milk and condensed milk. Keeping the ingredients minimal really allows the freshness of the coconut to come through, making it feel light and perfect for a treat on warm days or as a special dessert at a gathering.

A Few Thoughts on Your Approach:

• Coconut Flavor: By not adding nuts or cardamom powder in excess, you're allowing the tender coconut's taste to take center stage, which is perfect for coconut lovers.

• Cardamom: A small amount of cardamom just adds a touch of warmth and aroma without taking away from the coconut's natural taste, which is a great choice for balance.

• No Nuts: Opting out of nuts keeps the texture smooth and allows the tender coconut pulp to provide that soft, velvety bite in each spoonful.

It’s great that you were able to make it so simply and quickly, and I bet the result was absolutely delicious!

How did it turn out for you? Would you consider adding or changing anything next time, or is the simplicity just what you were hoping for?

It’s wonderful that you had such a delightful experience with Elaneer Payasam at Radisson Blu, and that it inspired you to try making it at home! Sometimes, the most memorable dishes come from those moments when you taste something new and decide to recreate it yourself. It’s even better when your first attempt turns out so well!

The fact that the chef shared the basic idea of the recipe, even without exact measurements, shows how much Elaneer Payasam relies on the freshness of ingredients and personal taste—making it quite adaptable and easy to prepare at home. That’s one of the things that makes this dessert so appealing: it’s simple, yet flavorful, and you can adjust it to suit your preferences.

Why Elaneer Payasam is So Special:

1. Coconut’s Natural Flavor: Tender coconut, with its water and pulp, provides a naturally sweet and refreshing base. You’re right—Elaneer Payasam lets that coconut flavor shine through, without too many extra additions.
2. Rich Yet Light: The combination of milk and condensed milk creates a rich, creamy dessert, but the coconut keeps it light and refreshing, making it perfect for a wide array of meals and special occasions.
3. Perfect for Special Occasions: As you said, it’s a great dessert for buffets, weddings, and functions. It’s not overly heavy but still feels indulgent, which makes it a great choice for such occasions.

Your Experience Recreating the Dish:

It’s so cool that you were able to replicate the dish so successfully based on just the general idea the chef gave you! Since you were able to get the taste you wanted on the first attempt, it sounds like you’ve nailed it.

Was there anything you tweaked or adjusted from the chef’s version in your recipe? I’d love to hear what you found works best for you in terms of balancing the coconut flavor and sweetness!

Your description of Tender Coconut Payasam (or Elaneer Payasam) sounds absolutely tempting! It really is a delightful dessert with its combination of milk, tender coconut pulp, tender coconut water, condensed milk, and the subtle aroma of cardamom. The beauty of this kheer is in its simplicity and the natural sweetness from the coconut, making it a perfect treat for coconut lovers and anyone with a sweet tooth.

Why Elaneer Payasam is Such a Winner:

• Rich and Creamy: The use of both milk and condensed milk gives it that silky, rich texture, while the tender coconut keeps it light and refreshing.

• Flavor Profile: The cardamom adds just the right amount of warmth to balance the sweetness of the coconut and milk, giving it a well-rounded flavor that’s comforting and fragrant.

• Versatile: As you mentioned, this kheer is ideal for festivals, special occasions, or even when you just crave something sweet. It’s not too heavy, so it works well after a meal or as a standalone treat.

Video Content:

It’s awesome that you’ve posted both a short 1-minute video and a detailed long video! A short video is great for viewers who are looking for a quick visual guide, while the long video will help those who want more detailed steps and tips on how to make the perfect Elaneer Payasam. Having both options gives people flexibility depending on how much time they want to spend learning or cooking.

How to Enjoy:

If you're making Tender Coconut Payasam for a festival or special event, you can serve it chilled or at room temperature for an extra refreshing treat. The combination of tender coconut pulp and milk makes each bite smooth and indulgent.

Do you have any fun tips or tweaks that worked especially well for you when making this? Would love to hear how the final dish came together!

"This Content Sponsored by Buymote Shopping app

BuyMote E-Shopping Application is One of the Online Shopping App

Now Available on Play Store & App Store (Buymote E-Shopping)

Click Below Link and Install Application: https://buymote.shop/links/0f5993744a9213079a6b53e8

Sponsor Content: #buymote #buymoteeshopping #buymoteonline #buymoteshopping #buymoteapplication"