Tender Coconut Payasam – Elaneer payasam – Karikku payasam – Onam sadya recipe2013-09-09
- Yield : 250 gm
- Servings : 5
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 45m
Tender coconut is considered as a wholesome beverage by nutritionists. 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 payasam is very simple to make and it tastes really awesome.
- 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
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.
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 .
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.
Cook it for 5 minutes in medium heat and stir continuously. Then add cardamom powder and stir well.
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.
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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