Elaneer payasam


  1. Tender coconut -2
  2. Thick coconut milk -250 ml
  3. Cardamom – 8
  4. Sugar – 75gms
  5. Milk – 50 ml

Method: Remove the kernel from the tender coconuts and keep it aside. Boil the milk and allow it to cool. Powder the cardamom with sugar and keep separately. On a double boiler thicken the coconut milk. Simultaneously add the powdered mixture of cardamom and sugar and milk, thicken till it coats the spoon. Remove it from the double boiler and chill it.

Put the coconut kernel into the serving bowl, pour the coconut milk on top and keep it in the fridge for 10-15 minutes.