Here’s a no-cook South Indian dessert recipe of Elaneer Payasam, made with tender coconut (elaneer), sugar, coconut milk and cashews. This sweet dish is also very easy to prepare. Vegan and gluten-free.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: Not specified
- Total time: 15 minutes
- Yield: 3
- Category: Sweets
- Cuisine: South Indian
Ingredients
- 1 heaped cup tender coconut (- roughly chopped)
- ½ cup coconut water
- 7 tablespoons raw sugar (or 6 tablespoon regular white sugar, add as required)
- 1 cup Coconut Milk (- canned and thick or first extract of homemade coconut milk)
- ¼ teaspoon green cardamom powder (or add as required)
- 7 to 8 cashews (- sliced or chopped, or 6 to 7 blanched and peeled almonds, slivered)
Method
- Take the tender coconut, coconut water and sugar in a blender or mixer.
- Blend these ingredients together finely in the blender or mixer.
- Transfer the blended mixture into a bowl or pan.
- Pour thick coconut milk (canned or homemade).
- Sprinkle green cardamom powder. Mix thoroughly.
- Add chopped cashews (serving some for garnish) and mix again.
- Taste test and if the payasam feels a tad less sweet to you, add some more sugar according to taste. Mix and stir to dissolve the sugar.
- Refrigerate Elaneer Payasam for a hour or more. Serve it chilled or cold garnished with the chopped cashews.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.