Monday, January 5, 2015

Elaneer (Tender Coconut) Payasam

Wish All of you a very happy new year.

I am just enjoying living in South India. Exploring variety of south Indian Cuisines. In Bangalore we visited one Restaurant, "BON SOUTH". They serves all 4 South Indian state's  recipes. We just love going there and enjoy their buffet . This Paysam is one of the favorite recipes from Bon South. They Serve  this in a shot glasses. After our 3-4 visits we ask the chef the secret of this recipe. He just told us the ingredients & I tried it at home and wow just awesome soothing. One who loves tender coconut's malai- the flesh, will surely love this payasam.


Coconut Milk - 1 cup (I used fresh thick milk)
Tender coconut water - 1/2 cup
Tender coconut Flesh (Malai) - 1 cup
Sweetened Condensed milk - 4 tablespooons


For this Payasam while making coconut milk, I used tender coconut water to grind coconut. Take tender coconut flesh and grind to not so smooth paste. Now add condensed milk and coconut milk and mix it with one round of mixer. You can adjust its consistency as  you like. If you want little watery then add little coconut water in it.  Keep this in Fridge for some time and serve chilled Payasam in shot glasses :-)

1 comment:

Gaurav Sharma said...

This is a whole new dish for me and I will definitely tried it to as I like to do something new.

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