Tender Coconut Malai Kheer | Elaneer Payasam
Tender Coconut Malai Kheer or Elaneer Payasam is a mildly sweet, hearty, and addictive kheer or pudding recipe that you should try this festival season.
Servings: 3
Calories: 367kcal
Ingredients
- 1 tablespoon Ghee or brown butter (vegan butter for vegan version)
- 2 cups Milk or Coconut milk
- ¼ cup Sugar
- 2 tablespoon Cashews
- 2 tablespoon Almonds
- 2 tablespoon Raisins
- ¼ teaspoon Cardamom powder
- ½ cup Malai or coconut flesh
- ½ cup Tender coconut water
Instructions
- In a pan on medium heat, add ghee. Once hot, add almonds and cashews and saute until golden. To this, add raisins and saute for 15 to 30 seconds. Transfer this to a plate, and set it aside.1 tablespoon Ghee, 2 tablespoon Cashews, 2 tablespoon Almonds, 2 tablespoon Raisins
- Add the milk to the same pan, bring it to a boil, and simmer until it reduces to almost half. Then, add sugar and cardamom powder. Switch off the flame, and let this cool completely.2 cups Milk, ¼ cup Sugar, ¼ teaspoon Cardamom powder
- Once the milk is cooled, add coconut malai (flesh), coconut water, and roasted nuts, and mix until combined. Keep this in the refrigerator till you are ready to serve.½ cup Malai, ½ cup Tender coconut water
Notes
- Do not mix coconut water and flesh when the milk is warm. Wait until the milk comes to room temperature. The milk may curdle if coconut water is added when warm.
- Adjust the amount of sugar depending on the sweetness of malai and coconut water.
- I have made it mildly sweet and of a thinner consistency. You can make it thick by reducing the amount of coconut water you add to the recipe.
- This kheer or payasam can be easily made vegan.
Nutrition
Calories: 367kcal | Carbohydrates: 39g | Protein: 9g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 109mg | Potassium: 561mg | Fiber: 3g | Sugar: 33g | Vitamin A: 264IU | Vitamin C: 2mg | Calcium: 238mg | Iron: 1mg