Elaneer Payasam Recipe by Chef Yuva Durga Prasad, Executive Chef - Hilarity Inn, Chennai and Chef Ganesan, Vimalam Mess, Chennai.

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ELANEER PAYASAM | TENDER COCONUT PAYASAM RECIPE

INGREDIENTS:

Full Fat Milk - 500 ml
Sugar - to taste
Tender Coconut Flesh - 3 tbsp
Tender Coconut Water - 100 ml
Almonds, chopped
Cheronjee Nuts, chopped
Pista Nuts, Chopped

METHOD OF PREPARATION:

1. Heat milk till it reaches the state of evaporated milk.
2.Add sugar and mix well, simmer the milk again for sometime. Stir continuously.
3.Add tender coconut flesh and water, mix and turn off the flame of stove. put some nuts and mix.
4. Transfer it to the mud pot and serve the elaneer paysam chilled condition.

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