ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

     Kongu Nadu, the Land of Nectar - surrounded by Mountains, is a region comprising of Coimbatore, Tirupur, Erode, Pollachi, Udumalpet, Kangeyam, Avinasi, Palladam, Palani, Mettur, Karur, Salem, Athur, Namakkal, Dharapuram, hope I didn't miss any.a land comprising of  Coimbatore.  In spite of the long overturn of history with different invasion & rulers, Kongu Nadu was able to maintain its unique identity and Cuisine. This fertile area was blessed with its richness by Bhavani, Noyyal & Amaravathi Rivers.  Kongu Cuisine as such reflects the richness of the land and the uniqueness of the people.
     Kongunadu Cuisine stands apart for its tight-knit culinary traditions and cornucopia of fine ingredients & authentic tastes. We can find extensive usage of Coconut & Copra(dried coconut), Lentils, Millets, Groundnut, Sesame Seeds, Turmeric etc., in the Cuisine.  Most of the dishes use freshly ground spices.  When talking about Culinary innovations, special mention goes to Panchamritham, a combination of 5 ingredients like Banana, Dates, Grapes, Honey & Cane Sugar along with Ghee. In Kongu Cuisine, the traditional method of making Ghee uses Drumstick Leaves & Curry Leaves.  Dishes like Pathaneer Halwa, Pathaneer Payasam & Elaneer(Tender Coconut) Payasam are unique to the region.
     When talking about Elaneer Payasam, it is a delectable concoction prepared with Tender Coconut Shavings as a base in Tender Coconut Water, Cow's Milk & it can be sweetened with Sugar/Rock Sugar.  It has a mild texture with extraordinary aroma of fresh Coconut Shavings.  This simple and mildly sweet dessert is unique to Kongu Cuisine. If you are craving for something light but a flavourful dessert, then this Payasam is sure to appease your senses.
 

For more Recipes from KONGU CUISINE, Click here...



Cuisine - Kongu Cuisine (South India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

For more Recipes on PAYASAM, PRADHAMANS & KHEERS, Click here...

HOW TO COOK ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

INGREDIENTS:

Tender Coconut Shavings - 11/2 Cup
Tender Coconut Water(Elaneer) - 1 Cup
Milk - 4 Cups
Condensed Milk - 1/2 Cup
Cardamom - 2 -3 Pods.

METHOD:

• Grind half the amount of Tender Coconut Shavings along with 1/4 Cup of Tender Coconut Water & Cardamom Pods into a fine Paste & keep it aside. 
• Cut the remaining Coconut Shavings into small pieces and keep it aside.
• Mix the ground paste along with Milk & remaining Tender Coconut Water.
• Mix the ingredients until well combined, make sure there are no lumps.
• Boil this mixture on a heavy-bottomed pan/Uruli.
• Cook this on a low flame stirring continuously for few minutes.
• Pour in the Condensed Milk, small pieces of Coconut Shavings and give a quick stir.
• Boil this on a low flame stirring it occasionally until Elaneer Payasam reaches the desired consistency.
• Switch off the flame.
• Serve Elaneer Payasam hot or cold.  Tastes better when cold/refrigerated.

For more SADHYA Recipes, click here...

ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

NOTES :

• Use slightly thick Tender Coconut Shavings for this recipe.
• Adjust the sweetness to suit your preference.
• Adding Cardamom is purely optional.
• I have not added Cashew Nuts & Raisins roasted in Ghee in Elaneer Payasam. Can add it if you prefer.
• Can substitute condensed milk with add 1/3 Cup of Sugar & additional 1 Cup of Milk.