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 g	19 %
Saturated Fat 10 g	48 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 14 mg	5 %
Sodium 78 mg	3 %
Potassium 212 mg	6 %
Total Carbohydrate 27 g	9 %
Dietary Fiber 1 g	5 %
Sugars 24 g
Protein 6 g	11 %
Vitamin A	11 %
Vitamin C	1 %
Calcium	20 %
Iron	0 %
* 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 g	28 %
Saturated Fat 2 g	12 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 21 mg	7 %
Sodium 100 mg	4 %
Potassium 144 mg	4 %
Total Carbohydrate 22 g	7 %
Dietary Fiber 0 g	0 %
Sugars 21 g
Protein 6 g	11 %
Vitamin A	2 %
Vitamin C	2 %
Calcium	11 %
Iron	1 %
* 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.