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Tender Coconut Payasam – Elaneer payasam – Karikku payasam – Onam sadya recipe

2013-09-09
  • Yield: 250 gm
  • Servings: 5
  • Prep Time: 20m
  • Cook Time: 20m
  • Ready In: 45m

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Tender coconut is considered as a wholesome beverage by nutritionists.ย Tender coconut water being rich in potassium and other minerals plays a major role to increase the urinary output.Tender coconut water contains both ascorbic acid and vitamins of B group.

Payasams are desserts served after a feast on every special occasion and festivals in Kerala, South India. Tender coconut payasamย is very simple to make and it tastes really awesome.

Try it!!!

Ingredients

  • Tender coconut pulp - scraped from shells of two tender coconuts
  • Jaggery - 1 cup
  • Water - 1/2 cup
  • Ghee - 5 tbsp
  • Rice flour - 1 tsp
  • Raisins - 10 nos
  • Cashew nuts - 5 nos
  • Coconut milk - 3 cups
  • Cardamom powder - 1 tsp
  • Coconut pieces - 10 nos

Method

Step 1

Take a pan, add jaggery and water. Then heat it until it turns to a liquid form. Strain it using a strainer. Keep it aside.

Step 2

Heat a pan add 2 tbsp of ghee. Add tender coconut pulp and stir for 5 minutes. Add the thick jaggery syrup and stir for 8 minutes .

Step 3

When jaggery stick to the tender coconut well, add 1 cup of coconut milk and stir well. For thick consistency add rice flour mixed in little cold coconut milk through a sieve and stir well. Continue stirring and when it boils add 2 cups of coconut milk.

Step 4

Cook it for 5 minutes in medium heat and stir continuously. Then add cardamom powder and stir well.

Step 5

In another pan heat 3 tsp of ghee and add the coconut pieces, cashews and saute well once. When it turns to a light brown colour, add raisins and saute for 2 minutes.

Step 6

Remove from fire . Add roasted cashew nuts, raisins and coconuts pieces. Tasty karikku payasam is ready. Could be served hot or cold.

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