Elaneer Payasam | Tender Coconut ka Kheer

Since the onset of summer, we have been buying tender coconuts regularly. Perfect thirst quenchers with a whole lot of health benefits. The water has its own sweeteners and we just relish having a cup of tender coconut water first thing early morning. Usually we get very tender ones but at times they would have ripened a bit leaving me with coconuts not fit to use in dishes. I usually have this with some palm jaggery. A combination that my mom taught me and to which me and mom are great fans.

Mr.A doesn't even have a bite of the coconut and yesterday I was left with a whole bowl of this. I have heard of Tender coconut payasam but have never tried it. So thought of making some of this. Browsed for some recipes and landed here. When the recipe called for a less-stove preparation, I was totally excited and got down to work... I in turn made it a no-stove preparation with no ghee though the original recipe called for it...

What U Need:
Tender Coconut Water - 1 1/2 cups
Tender Coconut - 1 cup
Sweetened Condensed Milk - 1/2 cup
Milk - 1 cup
Elachi - 1/Elaichi Powder - a pinch
Saffron strands - 3(optional)
Ghee - 1 tsp
Cashews - 5
Raisins - 5
Pistachios - to garnish

How I made it
Boil and cool the milk.Soak the saffron strands in milk. Coarse grind the tender coconut water along with the pulp.
Mix the condensed milk with the milk. Now mix the ground pulp with the milk + condensed milk mixture and combine well.
Heat a small pan, add ghee, roast the cashews and raisins till the cashews turn brown and the raisins have puffed up. Add this to the payasam.
Crush the elaichi pods / Add the elaichi powder and the saffron strands to the payasam.

Garnish with chopped pistachios and serve chilled. The payasam tastes best when served chill ;)

Notes:
If you don't have condensed milk, u can replace it with desired amount of sugar.

So thats it Folks...
With Love,

Signs off!!!