ELANEER PAYASAM@ TENDER COCONUT WHIP

Happy New Year everyone. As always, I start the New year with a sweet recipe and this time it is Elaneer Payasam/ Karikku Payasam / Tender Coconut Whip (anglicized).  This is one of the most easiest desserts to prepare and highly recommended if you have make ahead plans for guests. 

The first time I came across the recipe was from a popular cookery show hosted by Chef Venkatesh Bhat on Vijay TV. Apparently, the recipe finds its roots from Srilanka and the Chef's mentor (Chef.Natarajan) along with his team members had developed and improvised on the recipe when they were employees at a popular group of hotels in India back in 90's-2K.

There are two versions to this recipe and over the time it has evolved based on people's preferences and sweetness quotient. I have given both the versions below. One is a straightforward method that involves some amount of stove time and one is a shortcut. The pictures are of the shortcut method and resembles a light smoothie and an absolute no cook method. 
Preparation time: 10 min
Cooking time: 25 min
Refrigeration time 4-6 hrs
Category: Dessert
Cuisine: Sri Lankan 
Spice level: Sweet
Difficulty Level: Very easy
Serves 6-8:
Source: Episode 100- Samayal Samayal Vijay TV
Nutrition Facts
Servings 8.0
Amount Per Serving
calories 235
% Daily Value *
Total Fat 12 g19 %
Saturated Fat 10 g48 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 14 mg5 %
Sodium 78 mg3 %
Potassium 212 mg6 %
Total Carbohydrate 27 g9 %
Dietary Fiber 1 g5 %
Sugars 24 g
Protein 6 g11 %
Vitamin A11 %
Vitamin C1 %
Calcium20 %
Iron0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
METHOD -1
INGREDIENTS
  • 1 liter Full cream milk
  • 2 big Freshly grated coconut ( only the white portion)
  • 1 cup Coconut meat / tender kernel from 1 big Tender coconut
  • 1/5th cup sugar
  • 1/3rd cup Condensed milk
  • 10 cashew nuts ( halved - optional)
  • 1/2 tsp ghee (optional)
  • a dash of cardamom powder (optional)
  • few ice cubes 
METHOD
  • Cook milk in a thick vessel on medium flame. When it boils, add sugar and cook on low flame to condense it to 3/4th of its volume.
  • Turn the heat off and stir in condensed milk to combine well. Increase or decrease quantity of condensed milk based  preferences.
  • Let it cool completely. Keep it refrigerated until use.
  • Into a sturdy mixer jar add freshly grated coconut scrapping and ice cubes and blend smooth until it becomes a thick sludge.
  • Filter through a sieve and express thick coconut milk. You should be able to get more than 1.5 cups of it. 
  • Bring the thickened sweet milk out of the refrigerator and stir in the freshly expressed coconut milk into it.
  • Break the tender coconut and separate the water. Scrape of only the tender meat portion and cut into small pieces over a board. Stir this into the Payasam.
  • Add a dash of cardamom and refrigerate  to make it colder than cold until you serve. The Payasam tastes best when cold.
  • Toast the halved cashew nuts in ghee and garnish just before serving.
  • To serve: transfer contents into individual serving bowls and top with cashew nuts. ( original coconut shells work too 😋)

Preparation time: 5
Cooking time: 5 min
Refrigeration time: 4-6 hrs
Category: Dessert
Cuisine: Sri Lankan 
Spice level: Sweet
Difficulty Level: Very easy
Serves 6-8:
Source: Episode 100- Samayal Samayal Vijay TV
Nutrition Facts
Servings 8.0
Amount Per Serving
calories 265
% Daily Value *
Total Fat 18 g28 %
Saturated Fat 2 g12 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 21 mg7 %
Sodium 100 mg4 %
Potassium 144 mg4 %
Total Carbohydrate 22 g7 %
Dietary Fiber 0 g0 %
Sugars 21 g
Protein 6 g11 %
Vitamin A2 %
Vitamin C2 %
Calcium11 %
Iron1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
METHOD -2
INGREDIENTS
  • 1 can Condensed milk 
  • 2 cups thick coconut milk ( fresh or store bought - refer the previous method for fresh milk extraction)
  • Water from 1 tender coconut ( separated and filtered clear)
  • Chopped coconut meat / tender kernel from 1 big Tender coconut
  • 1/2 tsp ghee ( optional)
  • 10 Cashew nuts halved ( optional)
  • a dash of cardamom
METHOD
  • Combine coconut milk and condensed milk in a big vessel until well combined.
  • To this add about 1/3rd to 1/2 cup of filtered tender coconut water. Ensure that the Payasam doesn't become diluted.
  • To this add chopped tender coconut meat. Use only the gel like translucent portion and not the mature portion. Add a dash of cardamom.
  • Refrigerate until it is absolutely chilled.
  • Add cashew nuts toasted in ghee just before serving.
NOTES:
  • The portion size for this recipe actually depends upon the quantity of tender coconut water and the kernel content. This recipe can be doubled or tripled based on the members.
  • Use only the tender gel like coconut meat and avoid the thick mature portion. It gives a chewy texture.
  • The Payasam tastes best only when its super chilled. Ensure to save the best for the last if you are hosting a party.
  • The cardamom powder and cashew nuts addition is more a protocol. I personally don't like the addition of any to this Payasam.

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It is very important to cultivate an attitude of thankfulness as it helps us focus on possibilities of improvements. A big thanks for taking time to stop by my space.Would love to hear from you. I am even more eager to know if you have tried any recipe from my space. Do leave your feedback ,suggestions and queries here. You can also reach me at tuma79@gmail.com. I hope you enjoyed surfing around. Comments tagged with link back to other sources, advertisement or promotions unless prior approved will be deleted straight away.

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Happy Cooking
Sowmya

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