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Elaneer Payasam

Updated: Sep 10, 2021

Prep Time : 30 mins I Serves : 5-6 I Level: easy


1 Coconut medium sized (shell removed & roughly chopped )

1 ½ cup - Tender coconut water (divided)

1 cup - Tender coconut pulp (divided)

½ cup - Jaggery (melted)

1/4th cup /60 ml water

½ cup - Condensed milk

8-10 Cashew nuts, chopped

2 tbsp. Raisins, chopped (optional)

2 tsp - Ghee /clarified butter

Coconut milk extraction:

  1. In a blender jar add coconut chunks along with 1 cup of tender coconut water. Process for 3-5 minutes until it turns into a really fine mixture

  2. In a bowl place a cloth over a bowl and strain the milk through the cloth

  3. Lift up the cheesecloth and squeeze the milk out in a container and keep aside covered for later use


  1. Chop(roughly) dry fruits and in a small Kadai / wok add ghee and fry the chopped nuts on a low flame until light brown in color

  2. Chop(roughly) half of the tender coconut and keep aside in a bowl for later use

  3. To the blender add the remaining tender coconut along with half cup of coconut water and blend it to a smoothie like texture. Set aside for later use


  1. In a vessel, add the coconut milk extraction

  2. Next add tender coconut smoothie/paste

  3. Then add melted jaggery, condensed milk, chopped tender coconut and mix well

  4. To the vessel add fried dry fruits. Refrigerate for 1- 2 hour and serve chilled.

Time To Taste:)


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