Here is an interesting dessert recipe of the Southern Edia-Elaneer Payasam cuisine, which is a creamy coconut coconut Payasam or Kheer. This creamy and delicious Payasam is made with tender coconut, sugar, water water, coconut milk and walnuts, which are just mixed and mixed together. So, it also makes this dessert very easy to prepare. It is also gluten -free and vegan. So, there is absolutely no reason to lose you!
Information about Elaneer Payasam
The tender coconut or coconut is called “elanener” or “ilaneer” in some languages of southern India and “Nariyal Malai” in Hindi.
Payasam refers to Kheer and therefore the name of this sweet surprise is the tender Kheer coconut or simply Elaneer Payasam. It is also called Karikku Payasam in Kerala.
Therefore, this dessert, made with tender coconut, is a delicate and refreshing dessert rooted in the culinary traditions of southern India, in particular in the coastal regions such as Kerala and some parts of Tamil Nadu.
Its origins are closely linked to the abundant coconut trees that thrive in these areas, making it an ingredient par excellence in the regional diet.
This tender coconut or bad meat is found in coconuts, which have water. As the meat matures, the water becomes less. In the culture of the temple of southern India, the Payasams have long been a key component of Prasadam (sacred offers).
In addition, in many families, while traditional variants such as Rice Payasam and Ada Pradhama have dominated, Elaneer Payasam has emerged as a lighter and more contemporary alternative, probably introduced to satisfy the evolving palates while maintaining traditional roots.
In modern times, Elaneer Payasam has become a fixed point in festive celebrations, weddings and special occasions, especially in Kerala, where this dessert aligns with the ethics of simplicity and elegance in culinary traditions.
For my recipe or Elaneer Payasam, use only the tender coconut or meat that is soft, wiggly, juicy, humid and sweet in taste. Do not use mature coconut.
This recipe has many variations with one that can also be made with milk based on milk or sugary condensed milk.
On my recipe
My Elaneer Payasam recipe is vegetable based. So, made with coconut milk, coconut water and sugar. You can also use the jagger as a sweetener.
This has a very light brown color while I used raw sugar. The anacardi add a delicious crunch to the Payasam otherwise smooth and creamy, full with coconut flavors. All this also makes the taste fundamental.
As I said, this Elaneer Payasam recipe is a dish that does not require cooking and if you have coconut milk ready, it is made within 15 minutes. It makes a delicious vegan and gluten -free dessert to satisfy those sweet cravings.
Elaneer Payasam embodies the soul of the cuisine of southern India: minimum ingredients, natural flavors and a balance between tradition and innovation.
Passo-Passo guide
How to do Elaneer Payasam
Elanener puree (tender coconut)
1. Take 1 cup of tender chopped coconut, ½ cup of coconut water and 7 tablespoons of sugar in a blender.
2. Finely mix these ingredients.
3. Transfer this tender coconut mixture mixed in a bowl or a pan.
Create Elaneer Payasam
4. Pour 1 cup of coconut milk often (in box or homemade) in the bowl or in the pan. In addition, add ¼ teaspoon of green cardamom powder or according to necessity.
5. Mix thoroughly.
6. Add from 7 to 8 anachds to slices or chopped (save a little for the outline). Mix again.
Test test and if less sweet, add more sugar based on the taste and mix to dissolve it.
7. Cover the bowl with a lid and refrigerate for an hour or more.
Serve cold or cold Elaneer Payasam garnished with the reserved chopped anacards.
Suggestions for experts
- CHOICE OF MILK: In my recipe, I used a vegetable -based coconut milk to make it vegan. But if you want to make it only vegetarian, you can also use whole milk based on milk or sugary condensed milk. For milk milk, let it thicken lightly by cooking it for a few minutes. Then, cool and mix it with the mixed mixture.
- Addition of coconut: You can also finely cut half the tender coconut and the remaining half puree with ¼ cup of coconut water. The tender coconut can be grossly or finely mixed or finely mixed according to what you prefer.
- Choice of sweeteners: You can add your favorite sweeteners in this recipe. Some nice choices are Jaggery, coconut sugar, palm sugar, appointments syrup or dust date and brown sugar.
- Regulation of consistency: To adjust the consistency of the Payasam, add a little more coconut water, if desired.
- Additional aromas: You can add rose water or kewra for extra flavors.
- Addition of plot: Favorite nuts such as almonds, pistachios, anacardi, pecan walnuts, etc. They can be added for an extra plot. Anacardi and raisins can be fried in ghi or coconut oil and then added.
Faq
Elaneer Payasam is a traditional southern India dessert prepared with tender coconut (Elanener), coconut water, coconut milk or milk or condensed milk and sugar/jaggery, often seasoned with nuts for an added flavor. It is a light, refreshing and slightly sweet Payasam that highlights the natural flavors of the tenant coconut.
Yes, it can be made vegetarian by replacing the coconut milk with whole milk -based milk or even sugary condensed milk.
This Payasam is particularly popular in Kerala and Tamil Nadu. His ingredients reflect the tropical abundance of these regions, in particular the availability of fresh coconuts.
Yes, you can jump the sugar entirely if the coconut water and the pulp are naturally sweet. Alternatively, you can use natural sweeteners such as Jaggery, palm sugar, coconut sugar, appointment syrup etc. To adapt to your tastes.
Of course, you can prepare this dish with a few hours in advance and cool it. However, it is better to be consumed fresh to keep the delicate tender coconut flavors. If refrigerated, serve cold for a refreshing experience.
Other sweets of southern India to try!
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Elaneer Payasam recipe
Here is an Elaneer Payasam’s southern Dessert recipe, made with tender coconut (Elanener), sugar, coconut milk and anacardi. This dessert is also very easy to prepare. Vegan and gluten -free.
Preparation time 15 minutes
Time cooking 0 minutes
Total time 15 minutes
Prevent the screen from becoming dark as you do the recipe
Take the tender coconut, coconut water and sugar in a blender or mixer.
Blend these ingredients together in the blender or in the mixer.
Transfer the mixed mixture to a bowl or a pan.
Pour the coconut milk often (in box or homemade).
Sprinkle with green cardamom powder. Mix thoroughly.
Add chopped anacardi (which are needed on contour) and mix again.
Test test and if the Payasam seems a little less sweet, add a little sugar based on the taste. Mix and mix to dissolve the sugar.
Refrigate Elaneer Payasam for an hour or more. Serve cold or cold garnished with chopped anacardi.
- Make sure to use only a tender coconut that is soft, wiggly and jelly. Do not use mature coconut which is usually difficult.
- You could use milk instead of coconut milk. But with the milk, you will have to cook over low heat for a few minutes until it thickens slightly. Let it cool and then mix with the mixed ingredients.
- Regulates the consistency of the Payasam by adding a little more of coconut water, if desired.
- You could also finely cut half the tender coconut and the remaining half puree with ¼ cup of coconut water. Teners chopped coconuts can be added to the Payasam for a little consistency.
- Choose the anacardi and the raisins separately in coconut oil or gi if you wish.
- Feel free to add your choice of favorite sweeteners and walnuts.
Nutritional facts
Elaneer Payasam recipe
Amount for portion
Calories 382 Calories from Grasso 243
% Daily value*
Fat 27g42%
Fat saturated 23g144%
Polynsaturo fat 1g
Mono -Inn Sort fat 2g
Sodium 58mg3%
Potassium 394mg11%
Carbohydrates 37g12%
3G fiber13%
Sugar 31g34%
Protein 3g6%
Vitamin B1 (Thiamina) 0.1 mg7%
Vitamin B2 (Riboflavin) 0.03 mg2%
Vitamin B3 (Niac) 1 mg5%
Vitamin B6 0.1 mg5%
Vitamin C 3mg4%
Vitamin e 0.1 mg1%
Vitamin K. 1 µg1%
Soccer 32 mg3%
Vitamin B9 (Folati) 20 µg5%
Iron 4mg22%
Magnesium 64 mg16%
Phosphorus 132 mg13%
Zinc 1 mg7%
* Daily values percent are based on a 2000 caloric diet.
