Meal Prep · South Indian
Elaneer Payasam
A refreshing and delicate South Indian dessert made with tender coconut, milk, and jaggery.
Ingredients
Tap to check offMethod
Step-by-step- In a heavy-bottomed pan, bring the milk to a boil over medium heat, then reduce heat and simmer, stirring occasionally, until it thickens slightly and reduces to about 3 cups.
- While the milk is simmering, melt 1 tbsp ghee in a small pan and fry the cashews until golden, then add raisins and fry until puffed; set aside.
- In another small pan, combine the grated jaggery with 1/4 cup water and heat until the jaggery completely dissolves; strain to remove impurities and set aside.
- Once the milk has thickened, add the strained jaggery syrup and cardamom powder, mix well, and simmer for another 5 minutes, ensuring the jaggery is fully incorporated.
- Remove the pan from heat and let it cool down slightly; once it’s lukewarm, stir in the tender coconut pulp and tender coconut water.
- Garnish with the fried cashews and raisins before serving warm or chilled.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 10 g |
| Fat | 20 g |
| Carbohydrates | 42 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container in the refrigerator. It thickens upon chilling; add a splash of milk if desired before serving.
Freezer Not recommended
Freezing may alter the delicate texture of the tender coconut pulp and milk base.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, stirring constantly, or in the microwave in short bursts until warm. Add a little milk if it’s too thick.
Chef’s Corner
- Use only tender coconut pulp and water; mature coconut will not give the same delicate flavor and texture.
- Ensure the milk base cools down slightly before adding the tender coconut pulp to prevent it from curdling or becoming chewy.
- Adjust the sweetness by adding more or less jaggery according to your preference. You can also use sugar.
