Name: Elaneer Payasam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Tender Coconut, both water and the soft inner pulp; 1 cup Whole Milk; ¼ cup Condensed Milk; 1 tbsp Sugar, adjust to taste; ¼ tsp Ground Cardamom; 1 tbsp Cashews, broken; ½ tbsp Ghee

30 mintotal

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: None

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Extract the water and gently scoop out the highly delicate, jelly-like meat from the tender coconut (strictly avoid mature, firm coconut). Finely dice one portion of this soft pulp, and blend the remainder into a coarse puree. Set both aside.
In a thick-bottomed culinary vessel, bring the full-fat milk to a rolling boil. Downshift to a gentle simmer, allowing the liquid to reduce and slightly thicken over 10 minutes.
10 min
Introduce the condensed milk and sugar into the simmering dairy base. Sustain a continuous stirring motion, cooking for an additional 5 minutes. Extinguish the flame and allow the reduced milk to cool to a strict lukewarm temperature.
5 min
In a designated tempering pan, liquefy the ghee. Submerge the broken cashews, roasting them with precision until they sport a deep golden-brown sear.
Check the reduced milk is only lukewarm; any hotter and the coconut water will curdle it. Whisk in the coconut puree, the diced pulp and the reserved coconut water.
Fold the cardamom powder and ghee-fried cashews into the payasam, stirring gently so the coconut pieces stay whole.
Mandate a chilling period in the refrigerator for a minimum of 2 hours prior to service to maximize the refreshing profile.
2 hr

How to tell it's done

Creamy, rich, and cold with delightful, tender chunks of soft coconut meat in every bite.

Getting it right

Tip

Never boil the milk after adding the tender coconut water, as it will split the milk instantly.

What to serve it with

Serve chilled in small bowls as a refreshing post-meal dessert on a warm day.

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