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Home Dish Tender Coconut Kheer or Elaneer Payasam

Tender Coconut Kheer or Elaneer Payasam

Name: How to cook Tender Coconut Kheer or Elaneer Payasam - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Tender Coconut Kheer or Elaneer Payasam

A unique way of having & relishing the Kheer in /during any Festivities- That’s how, I myself with my family enjoyed this Holi season… A Must Try for sure 👍🏻 #Holi2022 #Kheer #Cooksnapchallenge

Ingredient

Food ration :

4 servings

Cooking time :

20 mins. Prep T

1/2 L

Tender Coconut Water (Elayneer)

1 Cup

Fresh Tender Coconut Pulps: Puréed

1/2 Cup

Fresh Tender Coconut Pulps: Chopped

1/4-1/2 Cup

Sugar: Granulated or Palm Jaggery Syrup

1 Pinch

Fresh Dry Fruits: Finely Chopped- Almonds, Cashews & Pista

1 tsp

Edible Rose Water/Essence- Optional

Cooking instructions

* Step 1

Firstly: Boil the Full Cream Milk with the Condensed Milk and the green cardamom & nutmeg powders & a pinch of salt in it…until it’s a bit reduced in its initial quantity- Set Aside & Cool it down completely before its further use in this recipe

* Step 2

Next, in the interim: Prepare the Palm Jaggery Syrup- For that, add in a saucepan a cup of water (RT) & add into it the aforesaid quantity of the palm jaggery & boil it until it melts down completely & thicken quite substantially- Set it aside too, to cool down completely

* Step 3

Then, add in the blender jar the aforesaid quantities of the tender coconut pulps & the tender coconut water (Elayneer)- Pulse it a few times to prepare a coarsely ground, thick paste/purée consistency- Also, keep the rest of the aforesaid tender coconut finely chopped & reserved

* Step 4

In a frying pan: Add in some ghee & lightly sauté the almonds, cashews & raisins- Set Aside for its later use in this very dish- Now, when all are done & ready- it’s time to assemble all & mix everything well together until nicely combined and well blended to be finely incorporated into the very Kheer mixture

* Step 5

Next in a saucepan- Gently cook the coconut milk with the tender coconut pulp purée & then, in goes to it the chopped pulps of the tender coconut- Give it all a nice mix until well combined- Allow it to cool down completely too- Now, gently mix the prepared & cooled down jaggery syrup to the initial boiled milk until nicely combined- Then, goes in it this coconut milk & tender coconut milk mixture, giving it all a really good mix to get well blended

* Step 6

👇👇👇

* Step 7

Add in the gently sautéd cashews, almonds & raisins to it- Give it all a good mix altogether, finally- Refrigerate it for at least 3-4 hrs time before serving it- Time, to transfer it to a separate serving bowl or platter- Garnish it your own way- It’s absolutely ready now to be served chilled & ENJOY…