What plans for Kerala Piravi this year? If you are thinking of what to prepare to celebrate the special day, try making this easy yet delicious tender coconut aka ilaneer payasam. Tender coconut is known for its properties to refresh and energise you and what better way other than giving a 'coconutty' twist to Kerala's birthday? Here's the recipe:
Ingredients
Endocarp aka the white fleshy part from 4 tender coconuts
½ cup tender coconut water
1-litre milk
4 cardamom pods
½ cup of sugar
1 tsp ghee
15 chopped cashews
Preparation
Scoop out the flesh from two tender coconuts
Blend this with the tender coconut water in the mixer jar
Meanwhile, finely chop the meat from the remaining two tender coconuts and keep them aside to be used later
Boil the milk with sugar and cardamom pods
Add the blended tender coconut mix when the milk boils and reduce to half
Cook on low flame
When the payasam begins to thicken up add the chopped tender coconut pieces
Boil for two more minutes before turning off the flame
Garnish with cashews and raisins fried in ghee
You could enjoy this payasam hot or cold
