Right here’s an fascinating dessert recipe from the South Indian delicacies – Elaneer Payasam, which is a no-cook creamy coconut payasam or kheer. This creamy and delish payasam is made with tender coconut, sugar, coconut water, coconut milk and nuts, which can be simply blended and blended collectively. Thus, additionally makes this candy dish very straightforward to arrange. It is usually gluten-free and vegan. So, there’s completely no purpose so that you can miss it!
About Elaneer Payasam
Tender coconut or coconut water is known as ‘elaneer’ or ‘ilaneer‘ in just a few South Indian languages and ‘nariyal malai’ in Hindi.
Payasam refers to Kheer and therefore the identify of this candy deal with is Tender Coconut Kheer or just Elaneer Payasam. It is usually known as Karikku Payasam in Kerala.
Thus, this candy, made with tender coconut, is a fragile and refreshing dessert rooted within the culinary traditions of South India, notably within the coastal areas like Kerala and a few components of Tamil Nadu.
Its origins are intently tied to the ample coconut bushes that thrive in these areas, making it a quintessential ingredient within the regional eating regimen.
This tender coconut flesh or malai is present in coconuts, which have water. Because the flesh matures, the water turns into lesser. In South Indian temple tradition, payasams have lengthy been a key element of prasadam (sacred choices).
Moreover in lots of households, whereas conventional variants like Rice Payasam and ada pradhaman dominated, Elaneer Payasam emerged as a lighter, extra modern various, doubtless launched to cater to evolving palates whereas retaining conventional roots.
In trendy instances, Elaneer Payasam has turn into a staple in festive celebrations, weddings, and particular events, particularly in Kerala, the place this candy aligns with the ethos of simplicity and class in culinary traditions.
For my recipe or Elaneer Payasam, use solely the tender coconut meat or flesh that’s delicate, wiggly, juicy, moist and candy in style. Don’t use the mature coconut flesh.
This recipe has many variations with one which may also be made with dairy-based milk or sweetened condensed milk.
About My Recipe
My Elaneer Payasam recipe is a plant-based one. Thus, made with coconut milk, coconut water and sugar. It’s also possible to use jaggery as a sweetener.
This one has a a really mild brown coloration as I used uncooked sugar. The cashews add a beautiful crunch to the in any other case easy and creamy payasam, full on with the flavors of coconut. All this additionally make the style paramount.
Like I stated, this recipe of Elaneer Payasam is a dish that doesn’t require any cooking, and in case you have the coconut milk prepared, it will get performed inside quarter-hour. Makes for a beautiful vegan and gluten-free dessert to fulfill these candy cravings.
Elaneer Payasam embodies the soul of South Indian delicacies: minimal elements, pure flavors, and a stability of custom and innovation.
Step-by-Step Information
How one can make Elaneer Payasam
Puree Elaneer (Tender Coconut)
1. Take 1 cup roughly chopped tender coconut, ½ cup coconut water and seven tablespoons sugar in a blender.
2. Mix these ingredient finely.
3. Switch this blended tender coconut combination in a bowl or pan.
Make Elaneer Payasam
4. Pour 1 cup thick coconut milk (canned or do-it-yourself) within the bowl or pan. Moreover, add ¼ teaspoon inexperienced cardamom powder or as required.
5. Combine totally.
6. Add 7 to eight sliced or chopped cashews (avoid wasting for garnish). Combine once more.
Style check and if much less candy, add extra sugar in line with style and blend to dissolve it.
7. Cowl the bowl with a lid and refrigerate for an hour or extra.
Serve Elaneer Payasam chilled or chilly garnished with the reserved chopped cashews.
Knowledgeable Ideas
- Alternative of milk: In my recipe, I’ve used a plant-based coconut milk to make it vegan. However if you wish to make it solely vegetarian, you can even use dairy-based entire milk or sweetened condensed milk. For the dairy milk, let it thicken barely by simmering it for some minutes. Then, cool and blend it with the blended combination.
- Including coconut: It’s also possible to finely chop half of the tender coconut and puree the remaining half with ¼ cup coconut water. The tender coconut might be floor or blended coarsely or finely in line with what you like.
- Alternative of sweeteners: You’ll be able to add your most well-liked sweeteners on this recipe. Some good selections are jaggery, coconut sugar, palm sugar, date syrup or date powder and brown sugar.
- Adjusting consistency: To regulate the consistency of the payasam, add some extra coconut water, if desired.
- Further flavorings: You’ll be able to add rose water or kewra water for additional flavors.
- Including texture: Most well-liked nuts like almonds, pistachios, cashews, pecans, and so forth. might be added for additional texture. Cashews and raisins might be fried in ghee or coconut oil after which added.
FAQs
Elaneer Payasam is a conventional South Indian dessert ready utilizing tender coconut (elaneer), coconut water, coconut milk or milk or condensed milk, and sugar/jaggery, typically topped with nuts for added taste. It’s a mild, refreshing, and mildly candy payasam that highlights the pure flavors of tender coconut.
Sure, it may be made vegetarian by changing coconut milk with diary-based entire milk and even sweetened condensed milk.
This payasam is very fashionable in Kerala and Tamil Nadu. Its elements replicate the tropical abundance of those areas, notably the supply of recent tender coconuts.
Sure, you’ll be able to skip sugar completely if the tender coconut water and pulp are naturally candy. Alternatively, you should use pure sweeteners like jaggery, palm sugar, coconut sugar, date syrup and so forth. to fit your style.
Certain, you’ll be able to put together this dish just a few hours prematurely and refrigerate it. Nevertheless, it’s best consumed recent to retain the fragile flavors of tender coconut. If refrigerated, serve it chilled for a refreshing expertise.
Extra South Indian Sweets To Attempt!
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Elaneer Payasam Recipe
Right here’s a no-cook South Indian dessert recipe of Elaneer Payasam, made with tender coconut (elaneer), sugar, coconut milk and cashews. This candy dish can also be very straightforward to arrange. Vegan and gluten-free.
Prep Time 15 minutes
Cook dinner Time 0 minutes
Complete Time 15 minutes
Forestall your display screen from going darkish whereas making the recipe
Take the tender coconut, coconut water and sugar in a blender or mixer.
Mix these elements collectively finely within the blender or mixer.
Switch the blended combination right into a bowl or pan.
Pour thick coconut milk (canned or do-it-yourself).
Sprinkle inexperienced cardamom powder. Combine totally.
Add chopped cashews (serving some for garnish) and blend once more.
Style check and if the payasam feels a tad much less candy to you, add some extra sugar in line with style. Combine and stir to dissolve the sugar.
Refrigerate Elaneer Payasam for a hour or extra. Serve it chilled or chilly garnished with the chopped cashews.
- Make sure that to make use of tender coconut solely that’s delicate, wiggly and jelly like. Don’t use the mature coconut meat which is often exhausting.
- You might use milk as a substitute of coconut milk. However with milk, you will have to simmer it for some minutes till it thickens barely. Let it cool after which combine with the blended elements.
- Alter the consistency of the payasam by including some extra coconut water if desired.
- You might additionally finely chop half of the tender coconut and puree the remaining half with ¼ cup coconut water. The chopped tender coconut bits might be added to the payasam for some texture.
- Decide to fry cashews and raisins individually in coconut oil or ghee when you like.
- Be at liberty so as to add your selection of most well-liked sweeteners and nuts.
Diet Details
Elaneer Payasam Recipe
Quantity Per Serving
Energy 382 Energy from Fats 243
% Each day Worth*
Fats 27g42%
Saturated Fats 23g144%
Polyunsaturated Fats 1g
Monounsaturated Fats 2g
Sodium 58mg3%
Potassium 394mg11%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 31g34%
Protein 3g6%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.03mg2%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.1mg5%
Vitamin C 3mg4%
Vitamin E 0.1mg1%
Vitamin Okay 1µg1%
Calcium 32mg3%
Vitamin B9 (Folate) 20µg5%
Iron 4mg22%
Magnesium 64mg16%
Phosphorus 132mg13%
Zinc 1mg7%
* % Each day Values are primarily based on a 2000 calorie eating regimen.