Elaneer Payasam Recipe (No Cook)

elaneer payasam in rust colored bowl topped with chopped cashews on a green blue colored checkered napkin.

5 from 2 votes

Here’s a no-cook South Indian dessert recipe of Elaneer Payasam, made with tender coconut (elaneer), sugar, coconut milk and cashews. This sweet dish is also very easy to prepare. Vegan and gluten-free.

Prep Time15

Cook Time0

Total Time15

Course: Sweets

Cuisine: South Indian

Diet: Gluten Free, Vegan

Difficulty Level: Easy

Servings:

Calories: 382kcal

Author: Dassana Amit

Ingredients

To Puree

1 heaped cup tender coconut - roughly chopped
½ cup coconut water
7 tablespoons raw sugar or 6 tablespoon regular white sugar, add as required

More Ingredients

1 cup Coconut Milk - canned and thick or first extract of homemade coconut milk
¼ teaspoon green cardamom powder or add as required
7 to 8 cashews - sliced or chopped, or 6 to 7 blanched and peeled almonds, slivered

US Customary - Metric

Instructions

Take the tender coconut, coconut water and sugar in a blender or mixer.
Blend these ingredients together finely in the blender or mixer.
Transfer the blended mixture into a bowl or pan.
Pour thick coconut milk (canned or homemade).
Sprinkle green cardamom powder. Mix thoroughly.
Add chopped cashews (serving some for garnish) and mix again.
Taste test and if the payasam feels a tad less sweet to you, add some more sugar according to taste. Mix and stir to dissolve the sugar.
Refrigerate Elaneer Payasam for a hour or more. Serve it chilled or cold garnished with the chopped cashews.

Notes

Make sure to use tender coconut only that is soft, wiggly and jelly like. Do not use the mature coconut meat which is usually hard.
You could use milk instead of coconut milk. But with milk, you will need to simmer it for some minutes until it thickens slightly. Let it cool and then mix with the blended ingredients.
Adjust the consistency of the payasam by adding some more coconut water if desired.
You could also finely chop half of the tender coconut and puree the remaining half with ¼ cup coconut water. The chopped tender coconut bits can be added to the payasam for some texture.
Opt to fry cashews and raisins separately in coconut oil or ghee if you like.
Feel free to add your choice of preferred sweeteners and nuts.

Nutrition