I’m totally kicked about tender coconut. Always. A few months back, a couple of friends told me that they’d been served ‘Tender coconut payasam’ as part of a meal at the ISKCON temple here in Bangalore. When I heard them, I went “Gawk! Really? Payasam with tender coconut?”. I kept telling myself I should try making it. In the midst of my hectic schedules in the last 2 months, I’d completely forgotten. Yesterday though, I was once again reminded about the payasam by one of them friends who’d tasted it at ISKCON and there was no stopping me this time. Thanks Shruthi, for the inspiration. As soon as the tender coconut-walla came around on the streets today, I got me some fresh tender coconut water and the malai and got down to making this. I didn’t really have a recipe on hand. I just threw in whatever I thought would work with the tender coconut. This is probably the easiest payasam I have ever made; took me just about five minutes to fix. Even a 5-year old could whip this up in no time. So all you moms out there, you could make a small kitchen project of this recipe. Your little one will surely love the play-time in mamma’s domain.
Yesterday was a close friend’s birthday, and I wish to dedicate this post to him. Gops, I know I live too far away to bake you a cake. Nonetheless, I thought I’d share a virtual sweet something with you. Happy Happy Birthday once again! Hope you like this e-treat 🙂
Tender Coconut Payasam
- Tender coconut water – from 3 medium-sized tender coconuts
- Tender coconut pulp/Coconut malai – from 3 medium-sized tender coconuts
- Condensed milk – 200ml (1/2 of a 400ml tin)
- Cold milk – 1 tall glass
- Elaichi powder – 1 tsp
- Charoli seeds/Chironji seeds (optional) – 3-4 tbsps
- Ghee – 1 tsp
Serves: 4 persons
- Select tender coconuts which have a moderately tender pulp. They are best suited for this payasam. Also, the water in them is sweeter.
- You could increase the quantity of the condensed milk to suit your sweet-tooth. We prefer our payasams just moderately sweet and 1/2 a tin was just right for us.
- The charoli seeds could also be substituted with cashew bits. I love the crunch of charoli seeds and hence used them. You could use either.
Update: A couple of readers asked me what Charoli/Chironji seeds are. They are those small, brown melon seeds which you see in basundi and sometimes even in rasmalai and kheers. For more information, check this link. Here’s a picture (courtsey: the www) to help you better.
- Transfer the tender coconut water to a big-mouthed clean vessel and set aside.
- Clean the pulp of any shell bits and set aside. It is imperative you don’t miss this step, else you may have to make a surprise visit to your dentist’s right after.
- Reserve some cleaned pulp for garnishing the glasses if you wish. Put the remaining pulp and half a glass of the tender coconut water in a mixer/blender and run it for about 10-15 seconds. Dont puree the pulp completely. You still want small pieces of the pulp in your payasam.
- Dunk this mixture into the vessel along with the remaining tender coconut water.
- Tip in the milk, condensed milk and elaichi powder as well. Stir well.
- Heat the ghee in a small wok and roast the charoli seeds till they turn fragrant and golden brown in colour, about 2-3 minutes. Dunk them in as well.
- Refrigerate the payasam atleast an hour before serving. Serve chilled.
This payasam is of thin consistency, like that of buttermilk, so its best served in tall glasses garnished with a bit of the pulp on the rim of the glass. If you, like me, are a big fan of tender coconut water, you will take to this immediately. The crunch from the charoli seeds tremendously compliments the luscious payasam. Though this is a payasam and can be served at the end of a meal for dessert, it will also make a very refreshingly exotic beverage during the summer. Next time I make this, I’m going to try throwing in some coconut milk too. I intend calling that ‘Tender Coconut Payasotica’. That would be nice, don’t you think?
For now, I have to try really hard to save a glass of this for the husband. Can somebody please stop me from going to the refrigerator every five minutes? 😉
Sending this in to Ally’s ‘Delicious Desserts‘ event. How I wish I get lucky atleast once and win that wicked book she’s giving away…sigh. Let’s wait and watch.