Here may be a quick and straightforward summer dessert that’s lip-smacking delicious – Elaneer Payasam. This south Indian dessert is formed from tender coconut dlesh and water, very different from most of the opposite payasam or kheer recipes. it’s light and refreshing, having made up of only a few ingredients that are available in anyone’s fridge. Tender Coconut as nature’s bounty features a lot of health benefits, it’s a natural coolant aside from re-hydrating one’s body with rice nutrients. This Elaneer Payasam or Tender Coconut kheer may be a summer indulgence to enjoy once during a while Nungu Payasam – Ice Apple Kheer recipe, yet one more delicious summer dessert.
It’s dessert time. Elaneer Payasam — a simple dessert with just three ingredients for those appetite cravings. Today i’m getting to share a no-cook kheer or payasam(Tamil word for kheer) or dessert-smoothie recipe with coconut milk, coconut milk (elaneer/ tender coconut), and sweetened milk .
Spring is here and both the lunar and solar Indian new year’s days are right round the corner. I shared Ugadi (Kannada New Year) special panagam (dry ginger powder and jaggery relish) and spiced buttermilk previously and now it’s time for the dessert.
Any festival is incomplete without a sweet and once you are preparing a feast, including one or two simple recipes makes the preparation process easy. This three-ingredient tender coconut kheer is one such recipe. (Elaneer is that the Tamil word for tender coconut)
Coconut water may be a healthy and nutritious drink that’s keeping people hydrated for ages in India during the recent , summer days. No wonder, the western stores are now filling the aisle shelves with the coconut products in colorful, artificial packages. the road vendors selling coconut milk on the roadsides / bus stops are a standard sight in towns across India. A vendor bores a hole at the highest of the coconut employing a machete and pops during a straw through it, making it easier to drink the clear coconut milk . the vendor also break the shell of the tender, green coconut into two halves if requested, to eat the tender coconut pulp inside. This coconut milk isn’t an equivalent because the white colored coconut milk that’s prepared by grinding the grated coconut from a mature, brown shelled coconut. Taste-wise, the coconut milk either mildly sweet or maybe bland which I don’t think anyone prefers to sip on. The coconut milk is high calorie one while the coconut milk has fewer calories and may be a wholesome beverage that comes during a natural package. it’s more economical and healthier than modern-day milk shakes / ice creams.
The payasam is formed in two versions, one requires no cooking and therefore the other one involves cooking like this version. This seems to be a well-liked sweet dish in some regions of Tamil Nadu and that i even read somewhere that it appears altogether chettinad wedding feasts. I basically adapted the recipe from the online sources and made this kheer. In case, tender coconut isn’t available then grind some coconut along side coconut milk for a few thickness. Also, some extra coconut could also be added to the kheer at the top , if preferred. The coconut flavor obviously is prominent during this kheer and no other flavorings are needed. The common garnish of ghee toasted raisins and cashews(generally utilized in payasam) also are not added during this kheer, I think. However I added and also recommend some minced nuts to feature color and contrast. I liked the crunchy nut bits while sipping this superb tasting payasam.