Elaneer payasam recipe is a must-try.
Not all South Indian sweets and desserts have been round without end. The Mysore Pak, a sinful delicacy that’s crafted with three components, is a twentieth century phenomenon – a tasty deal with that was invented within the Royal kitchens of the Mysore palace. The Elaneer payasam is an much more latest phenomenon. While there are fairly a couple of sweets that use coconut milk or tender coconut kernels in elements of South India, the concept to mix them in a fragile chilly dessert together with decreased milk is a comparatively new improvement.
A payasam (or kheer) is an integral half of a giant South Indian festive, banana leaf meal. Over the previous few many years, we have adopted the Western template and serve payasams as a dessert on the finish of the meal. It wasn’t at all times eaten on the finish of the meal. It wasn’t unusual for a candy or a payasam to be served as a primary course of a standard banana leaf meal. Also, payasams had been often served scorching or at room temperature. The idea of a chilly semiya payasam (semolina kheer) or paal payasam (milk kheer) most likely took off within the Nineteen Seventies and 80s when fridges went extra mainstream throughout city South India. A conventional South Indian payasam usually options rice or lentils and are often mildly candy with out too many spice infusions.
The first time I attempted the Elaneer payasam was on the Southern Spice (see recipe beneath) at Taj Coromandel, Chennai. This restaurant debuted within the late Nineties and finally the Elaneer payasam turned certainly one of their signature desserts. Restaurants like Southern Spice are a fan of coconuts from Pollachi (close to Coimbatore) for the extraction of coconut milk and kernels. The tender flesh contained in the coconut is also referred to as ‘Vazhukkai’ in Tamil. It’s additionally known as elaneer. This provides a beautiful mild texture to the elaneer payasam. Elaneer can also be used to consult with tender coconut water. The well being advantages of elaneer have made it an integral a part of summer season diets throughout South India. It has a excessive focus of electrolytes, nutritional vitamins and minerals (like calcium, potassium and magnesium). It’s additionally wealthy in Amino acids which might be knownto restore tissues and are constructing blocks of protein.
The distinctive textures and delicate flavours of tender coconut or elaneer have now made it a well-liked ingredient in western desserts throughout cities like Chennai and Bengaluru the place a young coconut mousse or tender coconut ice cream are not unique. The Elaneer payasam has additionally steadily turn into an everyday fixture in South Indian eating places and marriage ceremony menus. And identical to the Mysore Pak it has acquired a traditional standing regardless of its latest origins.
Elaneer Paysasm Recipe:
(Recipe courtesy – Sujan Mukherjee – Executive Chef, Taj Coromandel, Chennai)
This payasam recipe is the right steadiness of decreased milk, coconut milk, jaggery and coconut kernel. While it is comparatively easy to make, the secret is to steadiness the sweetness and likewise use essentially the most tender kernels. The staff at Southern Spice believes that this dish must be consumed instantly (in beneath 6 hours from the time it’s ready).
Number of parts – 6
Fresh coconut milk – 600 ml
Tender coconut kernels – 200 grams
Jaggery – 100 grams (could be elevated or decreased as per private style)
Reduced milk – 150 ml
Scrape off the flesh of tender coconut and finely chop, and put aside.
Chill all of the components besides the jaggery.
Pound jaggery in to a high-quality powder.
Add thick and contemporary coconut milk, mix the combination nicely & sieve.
Now add the decreased milk) and the chopped tender coconut kernels, stir and blend gently.
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About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. School lunch containers are often the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely bought stronger as I’ve explored culinary cultures, avenue meals and high-quality eating eating places the world over. I’ve found cultures and locations by way of culinary motifs. I’m equally enthusiastic about writing on client tech and journey.