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Tuesday, May 10, 2016

Elaneer payasam is an easy sweet/ dessert to prepare, yet an impressive one. Tender coconut with its refreshing water is by itself tasty with all it’s coolant effect to our body added to it. Here, we are just mixing it with few simple other ingredients to make a yummy dessert. I guess this is served in buffet spreads, marriage and other functions. I have not tasted and this is the first time I am making and tasting this(Adapted from here). When I made elaneer sorbet, I thought I must try this too, but I am just trying out.
We get tender coconut in a near by mall, fresh one, not the peeled preserved ones. I have tried buying those peeled preserved ones from fairprice and didn’t like the smell. It was smelling like padhaneer for me. Elders at home said, better not to buy. Though I like padhaneer, I never wanted my elaneer to taste like padhaneer. May be it is a variety that smells so different from our coconut. I tasted this coconut once in KFC’s coconut pie too. So after that, never bothered to buy tender coconut, until otherwise it is a green fresh ones. We get it in a near by mall were we always have sugar cane juice. Now we switched to this one, though it is bit expensive. For the weather we have here, it’s really must to keep ourselves cold from inside.
As a kid, my parents made us drink lots of tender coconut water very often in summer. Some varieties will be just like soda with a tingling effect when we have it. I also remember my relatives house where they have back yard with coconut trees, they make sure we drink one or two when ever we visit them. They ask their helping men to get freshly and give it to usLove Struck. This time I am going to have lots of tender coconut water whenever possible during our visit to India next month.

Finally I have my video with background music, thanks to Aj, he took Mother's day as an opportunity to make me this music using his mobile app :)

Elaneer payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 10 minutes   |  Cook time: 15 mins   Serves: 2

Click here for cup measurements


Tender coconut pulp – 3/4 cup

Tender coconut water – 1 cup

Milk – 1 cup

Condensed milk – 3 tbsp

Cardamom – 1, powdered (Optional)

Cashew nuts – 4

Ghee – 1/2 tsp


  1. Boil milk and put the flame to medium or low and let it thicken for 5 minutes.
  2. 1-boil-milk
  3. Cool the milk completely. Meanwhile, grind tender coconut pulp, water coarsely or smoothly, which ever texture you prefer. Save few bits for garnish.
  4. 2-grind
  5. Golden fry cashew nuts in ghee. Mix the ground pulp to the cooled milk.
  6. 3-mix
  7. Add condensed milk, cashew nuts along with cardamom powder and mix well. Serve chilled.
  8. 4-mix


  • Adjust milk, coconut water according to the pulp’s texture.
  • Milk should be completely cooled down before adding coconut mixture. You can also chill the milk if you are serving immediately.
  • Keep the payasam always refrigerated. Tender coconut will get soiled soon.
  • Consume within the same day as you prepare.
  • If you want vegan version, replace milk with thick coconut milk and skip condensed milk, add sugar. Skip ghee fried cashew nuts.
  • Cardamom is optional.

Serve cold and it tastes out of this world!

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  1. looks flavourful and healthy

  2. I made this for my aunt who visited us yeterday. It was just awesome!!!!


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