One cannot celebrate Onam without relishing Onasadya. And sadya is not complete if you don't taste payasam. This Onam, we thought of bringing you a twist to the usual payasam. Here is the recipe for tender coconut payasam pudding.
80g (1 cup) tender coconut flesh
¾ cup tender coconut water
500 ml milk
¾ cup condensed milk
1 tsp cardamom powder
½ cup coconut milk (first part)
10 g china grass (soaked in 1 cup water)
Teder coconut flesh
Shredded coconut fried in ghee
Boil milk till it starts reducing
Add condensed milk and cardamom once the milk gets reduced
When it comes to a slightly thickened consistency, turn off the heat
In another pan, add the soaked china grass and melt it. Cool it down but make sure it's lukewarm
In the milk mixture, add coconut puree (Blend tender coconut flush and tender coconut water) and the coconut milk mix
Add extra coconut flesh for crunchiness
Now, add the melted china grass and place it on the flame for five-six minutes until it thickens
Maintain low flame so that it prevents from curdling
Once it thickens, transfer it into a bowl
Wrap a cake ring with cling film and aluminium foil tightly
Fill in with jaggery-candied aval flakes as the first layer. Freeze it for 10 minutes
Now, add the pudding mix. Chill it for an hour
Top it with fried coconut shreds.
Tender coconut payasam pudding is ready to be relished!