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    You are here: Home / Sharmis Passions / Elaneer Payasam

    Elaneer Payasam

    Last Updated On: Aug 12, 2023 by Sharmilee J

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    Elaneer Payasam is a delicious, silky smooth dessert made by simmering milk with tender coconut water, tender coconut pulp, sugar, condensed milk and flavored with cardamom powder. Elaneer Payasam translated as Tender Coconut Kheer is an alternate to the regular payasam for festivals and functions.

    Elaneer Payasam is a rich dessert you can make easily.Yes it does not consume much time very simple to make with easily available ingredients. Elaneer payasam is made with milk and tender coconut as main ingredients.I did not add anything extra like nuts as I wanted the full coconut flavor, even cardamom powder isn’t needed but I added very little just for a mild flavor.

    About Elaneer Payasam

    Elaneer Payasam is a great option of dessert for a wide spread of meal for special occasions and a must try at home for its taste. Elaneer translates to Tender Coconut and Payasam is Kheer so Elaneer Payasam is Tender Coconut Kheer.

    I had this Elaneer Payasam or Tender Coconut Payasam recently in Radisson Blu and it was so yummy which urged me to try it immediately. I asked the chef for the recipe and he generously gave an idea of the recipe as he wasn’t sure of small measurements. But that itself was enough for me to try and it came out so tasty in the first attempt itself.

    So here made it again to post this yummy recipe here in this space. I made it the same week itself and it turned out so good and mittu is at the back of me asking me to make again. Are you someone who craves for something sweet like me then this is perfect for you!

    Tender Coconut Payasam is a delicious South Indian dessert made from milk, tender coconut pulp, tender coconut water, condensed milk and flavored with cardamom. Tender Coconut Kheer or Elaneer Payasam is a delicious treat for all coconut lovers. With all the yummy ingredients how can this payasam go wrong.

    This kheer is a delightful dessert with such unique flavors of tender coconut and cardamom. It’s a perfect treat for festivals, special occasions or anytime you crave for a sweet. I have posted a short 1 minute video as well a detailed long video too – Do try and enjoy!

    Elaneer Payasam Ingredients

    • Milk – Use full fat thick milk for best results.
    • Tender Coconut Pulp & water – It is better if you get young tender coconut pulp especially while adding as such. For grinding it is ok to use thick pulp / chopped pieces.
    • Sugar – Use sugar according to your preference. I used normal white sugar but brown sugar will also work.
    • Condensed Milk – Using condensed milk thicken the payasam also adds more flavor.
    • Coconut Milk – Use thick first coconut milk.
    • Flavoring – Cardamom powder is the best flavoring that can be used here. No other flavoring compliments this payasam as it does.

    If you have any more questions about this Tender Coconut Payasam do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Elaneer Payasam Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Elaneer Payasam Recipe

    Elaneer Payasam is a delicious, silky smooth dessert made by simmering milk with tender coconut water, tender coconut pulp, sugar, condensed milk and flavored with cardamom powder. Elaneer Payasam translated as Tender Coconut Kheer is an alternate to the regular payasam for festivals and religious functions.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings3 glass
    AuthorSharmilee J

    Ingredients

    • 1 and 1/2 cups milk
    • 1/2 cup thick coconut milk
    • 1/2 cup tender coconut pulp
    • 1 tablespoon sugar
    • 2 tablespoon condensed milk
    • 1/8 teaspoon cardamom powder

    To blend :

    • 1/2 cup tender coconut pulp
    • 3/4 cup coconut water
    • * I used 2 tender coconuts full for this recipe

    Instructions

    • To a mixer jar add 1/2 cup coconut pulp and 3/4 cup coconut water.
    • Puree it until smooth and Set it aside.
    • Add 1 and 1/2 cups milk to a pot.
    • Boil it.
    • Give a quick mix.
    • Simmer for 2 minutes.
    • Add 1 tablespoon sugar.
    • Add 2 to 3 tablespoon condensed milk.
    • Give a quick mix.
    • Simmer until thick and it reduces to almost half.
    • Mix well and simmer until thick and creamy.
    • It should thick like shown here. Cool down for a while.
    • Now add tender coconut mixture that we had prepared earlier.
    • Add 1/2 cup thick coconut milk.
    • Add 1/2 cup tender coconut pulp.
    • Add 1/8 teaspoon cardamom powder.
    • Mix it well and chill before serving.
    • After chilling the payasam becomes slightly thick.
    • Enjoy! I love it chilled! You can add nuts if you want while serving.

    Video

    Notes

    • You can simmer and thicken the milk like rabdi and use it too but adjust sugar and condensed milk accordingly as reduced milk may not need more sugar.
    • I would not suggest to search for any replacement for condensed milk as it is one of the main ingredient which flavors the payasam.
    • I had tender coconut pulp from one tender coconut which was thick so used it for grinding along with tender coconut pulp/
    • Make sure the tender coconut pulp is soft and pulpy which you use for adding as such.
    • You can add ghee fried cashews if you want.
    • Use full fat cream milk for rich taste.
    • You can use homemade condensed milk too.
    • The payasam thickens with time mainly after chilling it so adjust accordingly.
    • When you chill the payasam the sweetness should be more than usual.
    Nutrition Facts
    Elaneer Payasam Recipe
    Amount Per Serving (250 ml)
    Calories 396 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 26g163%
    Polyunsaturated Fat 0.5g
    Monounsaturated Fat 2g
    Cholesterol 19mg6%
    Sodium 136mg6%
    Potassium 644mg18%
    Carbohydrates 25g8%
    Fiber 3g13%
    Sugar 20g22%
    Protein 8g16%
    Vitamin A 233IU5%
    Vitamin C 4mg5%
    Calcium 216mg22%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Elaneer Payasam Recipe Step by Step

    1.To a mixer jar add 1/2 cup coconut pulp and 3/4 cup coconut water.

    2.Puree it until smooth and Set it aside.

    3.Add 1 and 1/2 cups milk to a pot.

    4.Boil it.

    5.Give a quick mix.

    6.Simmer for 2 minutes.

    7.Add 1 tbsp sugar.

    8.Add 2 to 3 tbsp condensed milk.

    9.Give a quick mix.

    10.Simmer until thick and it reduces to almost half.

    11.Mix well and simmer until thick and creamy.

    12.It should thick like shown here. Cool down for a while.

    13.Now add tender coconut mixture that we had prepared earlier.

    14.Add 1/2 cup thick coconut milk.

    15.Add 1/2 cup tender coconut pulp.

    16.Add 1/8 teaspoon cardamom powder.

    17.Mix it well and chill before serving.

    18.After chilling the payasam becomes slightly thick.

    Enjoy! I love it chilled! You can add nuts if you want while serving.

    Expert Tips

    • You can simmer and thicken the milk like rabdi and use it too but adjust sugar and condensed milk accordingly as reduced milk may not need more sugar.
    • I would not suggest to search for any replacement for condensed milk as it is one of the main ingredient which flavors the payasam.
    • I had tender coconut pulp from one tender coconut which was thick so used it for grinding along with tender coconut pulp/
    • Make sure the tender coconut pulp is soft and pulpy which you use for adding as such.
    • You can add ghee fried cashews if you want.
    • Use full fat cream milk for rich taste.
    • You can use homemade condensed milk too.
    • The payasam thickens with time mainly after chilling it so adjust accordingly.
    • When you chill the payasam the sweetness should be more than usual.

    Serving & Storing Suggestion

    Enjoy Tender Coconut Payasam as a dessert after meal cold. Refrigerate for later use. Keeps well in room temperature for a day, I would not suggest to store after a day even if it is in fridge.


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    Filed Under: Desserts, Payasam/Kheer, Recent Posts, Sharmis Passions, tendercoconut Tagged With: te

    Reader Interactions

    Comments

    1. Banu

      November 08, 2019 at 1:42 pm

      Hi coconut milk means the brown coconut from which we make chutney?

      Reply
      • Sharmilee J

        November 09, 2019 at 7:50 am

        No grind coconut with water, strain and extract coconut milk

        Reply
    4.16 from 20 votes (20 ratings without comment)

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