Tender coconut kheer(elaneer payasam)
Jaggery syrup 1cup
Cardamom 2nos
Coconut milk
1st milk 3/4cup
2nd milk 11/2cups
Cashews and kismis 1/2cup
Ghee for frying nuts
Cut the tender coconut and separate pulp and water in 2 separate bowls. Now take the pulp and transfer to a mixer along with 1/2 cup of tender coconut water.Keep 2 pieces of pulp aside to get a munching while enjoying the payasam.
Keep a large vessel or a non stick pan on fire.Transfer tender coconut juice to the vessel and stir gently.To this add in the jaggery syrup and chopped tender coconut and let it boil on a low flame.When it comes to boil pour in 2nd milk and stir continuously until it starts thickening.Now add in the 1st milk and stir and let it have a quick boil. Finally add in the powdered cardamom and fried cashews and kismis and stir and serve hott..
Now you can enjoy a very yummy yet different payasam for this sankranthi.
note:
if you prefer more sweetness increase the quantity of jaggery.
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