ELANEER / TENDER COCONUT PAYASAM, how to make tender coconut kheer

                                       தமிழ்ப்புத்தாண்டு வாழ்த்துக்கள்

Elaneer Payasam is a real delicacy, very apt for this new year "Hey Vilambi".
Elaneer means, Tender coconut. Since coconut yields a continuous harvest all throught the year, we can very well call it a ".Kalpa Vriksha".
Tender Coconut is a wonder of nature, filled with sweet water, which has amazing health benefits. While the fully mature coconut is a bit hard to digest, this tender coconut has lot of nutrients, minerals and vitamins. This purest water has lot of electrolytes.
And, the soft pulp which in tamil is called வழுக்கை (Vazhukkai), also has lot of nutrients.
Coconut water is supposed to be lot better than milk or orange juice.
I have combined these both nutritious things in this payasam, the recipe of which I got from the top most food caterer of Chennai in a recent family wedding. But I made some variations, following a TV show, and it turned out to be too good.
Please look into my Glossary for any unknown terms
Please check out my other payasam varieties here
Also, check my mango-neem flower pachadi ,  Paruppu polis and Milk polis

Krishnarpanamasthu!!

Ingredients

Milk (3%) - 12 cups (11/2 litres)

Condensed milk - 200 gms tin

Cardamom powder - 1/2 tsp

Tender coconut water of  1 coconut

Soft creamy pulp of 1 coconut

Recipe Cuisine: South Indian; Category: Desserts/Neivedhyams

Prep time:10 mts; Cooking time: 30 mts

Yields roughly 6-8 cups

Milk set to boil on medium flames. Keep stirring once in a way to prevent sticking to the bottom

Till it reduces to almost half the quantity

                                                              I used this condensed milk

When the milk has reduced in quantity, add the condensed milk, stir and mix well and switch off.

This is the rabdi, let to cool down, and refrigerated for a few hours. Actually, from now on, there is no cooking involved. Everything is done off stove.

Water derived from 1 tender coconut and the soft pulp

Take half the amount of pulp and the coconut water, and blend

This is how it will look

Add this blended mixture to the cooled rabdi

Chop the rest of the soft pulp into tiny bits...and

Add to the kheer/payasam. Cardamom powder also added and mixed well.

All mixed well, and refrigerate again. I tell you, this kheer/payasam is ideal for summer.

Here is the healthy, not-much-cooking-involved easy, Elaneer Payasam for you.

This post first appeared in www.malpatskitchen.com

Notes

* I boiled and reduced the milk, added the condensed milk, cooled and kept in the fridge the previous evening. This way, next day, there is no cooking involved.

* My payasam is a very mild one, if you want it sweeter, add 3-4 tbsps sugar , while adding the condensed milk.

Categories: Desserts, Indian sweets, Janmashtami neivedhyams, Navarathri Neivedhyams, Payasams/kheers