Elaneer Payasam Recipe
Immerse yourself in the tropical delight of Elaneer Payasam, aka Tender Coconut Payasam, a quintessential delicacy relished in every home of South India, especially Tamil Nadu and Kerala. This culinary gem is a fusion of tender coconut, creamy coconut milk powder, and aromatic cardamom, perfectly blended with the velvety sweetness of Nestlé MILKMAID. Each spoonful captivates your senses with a rich yet refreshing flavour, making it a perfect sweet escape for any occasion!
About Our Recipe
Our Elaneer Payasam recipe uses Nestlé MILKMAID to transform this beloved dessert into a creamy treat while retaining its authentic essence. The creaminess of MILKMAID blends harmoniously with the delicate coconut flavour, creating a depth of taste beyond expectations.
The first bite is a revelation. Smooth, silky, and perfectly chilled, the payasam melts in your mouth, releasing the refreshing notes of tender coconut and fragrant cardamom.
Elaneer Payasam is a cultural touchstone, often gracing festive tables and gatherings. Our recipe honours this tradition while embracing modern ease. By incorporating condensed milk, you can savour this authentic treat without the lengthy kitchen preparation, granting you extra moments to cherish with your loved ones.
So, next time you crave a taste of the tropics, skip the complex recipes! Whip up a batch of Elaneer Payasam, gather your loved ones, and make memories that will linger long after the last spoonful is gone! And if you feel like experimenting, you can explore our array of unique payasam recipes, including Fruity Payasam, Crunchy Payasam, Millet Payasam, and Choco Nutty Payasam. They're sure to become favourites!
- Servings - 4
- Preparation - 5 Min
- Cooking - 15 Min
Ingredients for Elaneer Payasam
- 1 Milkmaid Mini
- 50 grams MAGGI Coconut Milk Powder
- 500 ML Warm Water
- ¼ Tsp Cardamom Powder
- ¼ Chopped Tender Coconut/ Grated Coconut
How to make Elaneer Payasam
- Step 1: Mix MAGGI Coconut Milk Powder and warm water in a bowl.
- Step 2: In a pot mix together Nestlé MILKMAID, coconut milk, cardamom powder and cook for 12-15 mins on medium flame while stirring continuously.
- Step 3: Allow it to cool.
- Step 4: Add tender coconut, mix well and serve chill.
Tips to Make Elaneer Payasam
- Ensure the tender coconut pulp is soft and pulpy.
- You can use coconut milk instead of coconut milk powder in the above Elaneer Payasam recipe.
- Don't skip condensed milk; it's an essential ingredient that adds the right flavour to the payasam.
- Cook the payasam over low to medium heat, stirring constantly to prevent scorching and ensure even cooking.
- You can experiment with spices like cinnamon, nutmeg, or mace to give it a unique twist.
- Garnish with a sprinkle of chopped nuts, raisins, or edible silver foil. Freshly grated coconut or a drizzle of honey can also add a delightful touch.
FAQs on Elaneer Payasam Recipe
1. What to do if Tender Coconut Payasam is too thick?
To achieve a thinner consistency in Tender Coconut Payasam, simply add coconut water or milk gradually to the Elaneer Payasam recipe above until you reach your preferred thickness. Stir thoroughly to blend, and if needed, adjust sweetness to taste. Keep in mind that it thickens upon chilling, so make adjustments accordingly.
2. How to reduce sweetness in Elaneer Payasam?
To tone down the sweetness of Elaneer Payasam, consider diluting it with extra coconut water or milk. For further balance, a pinch of salt and a splash of lime juice can be added, enhancing the flavour without overshadowing its delicious taste.
3. Is Elaneer Payasam served hot or cold?
Elaneer Payasam is a refreshing chilled dessert made with tender coconut flesh, coconut milk powder, Nestlé MILKMAID, and cardamom. Its cool temperature enhances the delicate coconut flavour, keeping the dessert light and invigorating.
4. What is the shelf life of Elaneer Payasam?
You can store Elaneer Payasam in the refrigerator for 1-2 days. However, the dessert is best enjoyed fresh. So, try to finish it within a day, as the tender coconut and milk don't last long.