इल्लनीर पायसम | Elaneer Payasam | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

This classic South-Indian dessert prepared with tender coconuts is delicious and easy to make.

ELAYNEER PAYASSAM

Ingredients

1 cup tender coconut flesh
1 cup tender coconut water (elayneer)
½ cup coconut milk
¼ cup chopped tender coconut flesh
3 cups full fat milk
½ cup chopped palm jaggery
¼ tsp green cardamom powder
⅓ cup condensed milk
Fried cashew nuts for garnish
Fried raisins for garnish

Method

1. Bring milk to a boil in a deep pan. Reduce the heat and let the milk reduce to ½ its original quantity, stirring in between.
2. To make the jaggery syrup, heat ½ cup water and jaggery in a small pan. Cook till the jaggery melts and mixture thickens slightly. Allow to cool completely.
3. Once the milk has reduced to half its original quantity, add green cardamom powder and condensed milk. Mix well and allow the mixture to cool completely.
4. Put coconut flesh in a mixer jar. Add tender coconut water and blend to a fine paste.
5. Add coconut milk in the milk mixture and mix well. Add blended paste and mix well.
6. Add the jaggery syrup and chopped tender coconut and mix till well combined.
7. Serve garnished with fried cashew nuts and fried raisins.

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