Elaneer Payasam: A Delicate South Indian Cold Dessert You Can Easily Make At Home (Recipe Inside)


Elaneer payasam recipe is a must-try.


  • A payasam (or kheer) is an integral a part of South Indian delicacies.
  • Elaneer payasam made with coconut milk and kernels is a superb dessert.
  • Here’s a simple recipe to make it at dwelling.

Not all South Indian sweets and desserts have been round eternally. The Mysore Pak, a sinful delicacy that’s crafted with three elements, is a 20th century phenomenon – a tasty deal with that was invented within the Royal kitchens of the Mysore palace. The Elaneer payasam is an much more latest phenomenon. While there are fairly just a few sweets that use coconut milk or tender coconut kernels in components of South India, the thought to mix them in a fragile chilly dessert together with decreased milk is a comparatively new growth. 

A payasam (or kheer) is an integral half of a giant South Indian festive, banana leaf meal. Over the previous few a long time, we have adopted the Western template and serve payasams as a dessert on the finish of the meal. It wasn’t at all times eaten on the finish of the meal. It wasn’t unusual for a candy or a payasam to be served as a primary course of a conventional banana leaf meal. Also, payasams had been often served sizzling or at room temperature. The idea of a chilly semiya payasam (semolina kheer) or paal payasam (milk kheer) most likely took off within the 1970s and 80s when fridges went extra mainstream throughout city South India. A conventional South Indian payasam sometimes options rice or lentils and are often mildly candy with out too many spice infusions. 

The first time I attempted the Elaneer payasam was on the Southern Spice (see recipe beneath) at Taj Coromandel, Chennai. This restaurant debuted within the late 1990s and ultimately the Elaneer payasam grew to become certainly one of their signature desserts. Restaurants like Southern Spice are a fan of coconuts from Pollachi (close to Coimbatore) for the extraction of coconut milk and kernels. The tender flesh contained in the coconut is often known as ‘Vazhukkai’ in Tamil. It’s additionally known as elaneer. This provides an exquisite gentle texture to the elaneer payasam. Elaneer can be used to check with tender coconut water. The well being advantages of elaneer have made it an integral a part of summer time diets throughout South India. It has a excessive focus of electrolytes, nutritional vitamins and minerals (like calcium, potassium and magnesium). It’s additionally wealthy in Amino acids which are knownto restore tissues and are constructing blocks of protein. 

The distinctive textures and refined flavours of tender coconut or elaneer have now made it a preferred ingredient in western desserts throughout cities like Chennai and Bengaluru the place a young coconut mousse or tender coconut ice cream are not unique. The Elaneer payasam has additionally progressively turn out to be an everyday fixture in South Indian eating places and marriage ceremony menus. And identical to the Mysore Pak it has acquired a traditional standing regardless of its latest origins.

(Also Read: South India’s Sweet Affair: 8 Traditional Desserts That Are Irresistible)


Coconut milk is often utilized in South Indian delicacies. 

Elaneer Paysasm Recipe:

(Recipe courtesy – Sujan Mukherjee – Executive Chef, Taj Coromandel, Chennai)

This payasam recipe is the right stability of decreased milk, coconut milk, jaggery and coconut kernel. While it is comparatively easy to make, the secret is to stability the sweetness and in addition use essentially the most tender kernels. The group at Southern Spice believes that this dish must be consumed instantly (in underneath 6 hours from the time it’s ready). 

Number of parts – 6

Fresh coconut milk – 600 ml
Tender coconut kernels – 200 grams
Jaggery – 100 grams (might be elevated or decreased as per private style)
Reduced milk – 150 ml

Scrape off the flesh of tender coconut and finely chop, and put aside.
Chill all of the elements besides the jaggery.
Pound jaggery in to a superb powder.
Add thick and recent coconut milk, mix the combination nicely & sieve.
Now add the decreased milk) and the chopped tender coconut kernels, stir and blend gently.
Serve chilled.



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About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. School lunch bins are often the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely obtained stronger as I’ve explored culinary cultures, avenue meals and superb eating eating places internationally. I’ve found cultures and locations via culinary motifs. I’m equally keen about writing on shopper tech and journey.

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