“The easiest payasam. Takes just about five minutes and is made with some fresh tender coconut water and coconut malai.”–Shubha
- 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
- Cashew bits or Chironji seeds (optional) – 3-4 tbsps
- Ghee – 1 tsp
- Transfer the tender coconut water to a big-mouthed clean vessel and set aside.
- Clean the pulp of any shell bits and set aside.
- 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 chironji seeds or cashew bits 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.
Recipe Contributed By:
Time: 5 to 10 minutes