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Elaneer Payasam: A Delicate South Indian Chilly Dessert You Can Simply Make At House (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.
  • This is a simple recipe to make it at house.

Not all South Indian sweets and desserts have been round without end. The Mysore Pak, a sinful delicacy that’s crafted with three substances, 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. Whereas there are fairly a number of sweets that use coconut milk or tender coconut kernels in components of South India, the concept 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 many years, 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 standard banana leaf meal. Additionally, payasams have been often served scorching 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 usually options rice or lentils and are often mildly candy with out too many spice infusions. 

The primary 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 one in all their signature desserts. Eating places like Southern Spice are keen on coconuts from Pollachi (close to Coimbatore) for the extraction of coconut milk and kernels. The tender flesh contained in the coconut is also referred to as ‘Vazhukkai’ in Tamil. It is also known as elaneer. This provides an exquisite mild texture to the elaneer payasam. Elaneer can also be used to confer with tender coconut water. The well being advantages of elaneer have made it an integral a part of summer season diets throughout South India. It has a excessive focus of electrolytes, nutritional vitamins and minerals (like calcium, potassium and magnesium). It is also wealthy in Amino acids which can be knownto restore tissues and are constructing blocks of protein. 

The distinctive textures and delicate flavours of tender coconut or elaneer have now made it a well-liked 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 regularly develop into a daily fixture in South Indian eating places and marriage ceremony menus. And similar to the Mysore Pak it has acquired a traditional standing regardless of its latest origins.

(Additionally Learn: South India’s Candy Affair: eight Conventional Desserts That Are Irresistible)


Coconut milk is often utilized in South Indian delicacies. 

Elaneer Paysasm Recipe:

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

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

Variety of parts – 6

Contemporary coconut milk – 600 ml
Tender coconut kernels – 200 grams
Jaggery – 100 grams (could be elevated or decreased as per private style)
Lowered milk – 150 ml

Scrape off the flesh of tender coconut and finely chop, and put aside.
Chill all of the substances besides the jaggery.
Pound jaggery in to a advantageous powder.
Add thick and recent coconut milk, mix the combination properly & 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. College lunch containers 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 advantageous eating eating places the world over. I’ve found cultures and locations by culinary motifs. I’m equally captivated with writing on client tech and journey.

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