Ingredients:
Elaneer/tender coconut water- 1 cup
Tender coconut pulp - I used from 2 tender coconuts
Coconut milk (thick) - 1 cup
Condensed milk - 2 tablespoon
Cardamom powder - a pinch
Salt - a pinch (optional)
We have few coconut trees at my parents house and it is regular that we have tender coconut anytime of the year. Amongst my family members, I am the one who enjoys tender coconut to the core. And tender coconut water from my home grown trees are the best.
I tasted this payasam in a restaurant and was thrilled. I ended up having this dish everytime I visited that restaurant and there were times that I went there only to have these. Sometimes I would have one during my visit and get another packed. I was so intrigued that I asked the manager of the restaurant about the recipe and he was kind enough to share it. Although I have added my additions in this recipe.
Extract thick coconut milk from a ripe coconut. As I said this is again from my home grown coconut tree. You may either grind the tender coconut pulp or just roughly chop it. I like it chopped so that it adds texture to the payasam and it feels great to chew them.
Add elaneer/tender coconut water, tender coconut pulp, coconut milk, condensed milk, cardamom powder and salt in a bowl. Stir them well and refrigerate for at least an hour before serving.
Elaneer/tender coconut water- 1 cup
Tender coconut pulp - I used from 2 tender coconuts
Coconut milk (thick) - 1 cup
Condensed milk - 2 tablespoon
Cardamom powder - a pinch
Salt - a pinch (optional)
We have few coconut trees at my parents house and it is regular that we have tender coconut anytime of the year. Amongst my family members, I am the one who enjoys tender coconut to the core. And tender coconut water from my home grown trees are the best.
I tasted this payasam in a restaurant and was thrilled. I ended up having this dish everytime I visited that restaurant and there were times that I went there only to have these. Sometimes I would have one during my visit and get another packed. I was so intrigued that I asked the manager of the restaurant about the recipe and he was kind enough to share it. Although I have added my additions in this recipe.
Extract thick coconut milk from a ripe coconut. As I said this is again from my home grown coconut tree. You may either grind the tender coconut pulp or just roughly chop it. I like it chopped so that it adds texture to the payasam and it feels great to chew them.
Add elaneer/tender coconut water, tender coconut pulp, coconut milk, condensed milk, cardamom powder and salt in a bowl. Stir them well and refrigerate for at least an hour before serving.
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