Elaneer Payasam Recipe

Make coconut milk (first extraction)

Place 1 1/2 cups grated fresh coconut and 2 cups water in a blender. Blend on high for 1 minute until smooth. Strain through a fine mesh sieve or cheesecloth, squeezing out as much milk as possible. This is the first (thick) coconut milk. Reserve.

Make coconut milk (second extraction)

Return the leftover coconut solids to the blender with the remaining 1/2 cup water. Blend briefly and strain again to extract the second (thin) coconut milk. Reserve separately.

Soak and grind rice

Rinse 1 tablespoon raw rice until the water runs clear. Soak the rice in 1/4 cup water for 20–30 minutes. Drain, then grind the soaked rice with 1/4 cup of the thin coconut milk to a very smooth slurry/paste. If your blender is small, grind in pulses to avoid overheating.

Cook rice slurry

In a heavy-bottomed saucepan, bring the remaining 1 3/4 cups thin coconut milk (second extraction and any reserved thin milk to total 1 3/4 cups) plus 2 cups water for cooking rice to a gentle simmer. Slowly whisk in the rice slurry so it disperses without lumps. Cook on medium-low, stirring frequently, until the mixture thickens and the rice is cooked through — about 12–15 minutes. Reduce heat if it bubbles vigorously to avoid splitting the coconut milk.

Add thick coconut milk

Once the rice is soft and the porridge has a creamy consistency, stir in the reserved first (thick) coconut milk. Keep the heat low; do not boil after adding thick coconut milk to prevent curdling. Simmer gently for 3–4 minutes so the flavors marry.

Dissolve jaggery

While the rice cooks, place the grated jaggery with 2 tablespoons of warm water in a small bowl. Stir until the jaggery dissolves to form a smooth syrup. Strain the syrup through a fine sieve to remove any impurities or fibers.

Sweeten the payasam

When the rice-coconut mixture is fully cooked and warmed with the thick coconut milk (heat kept low), stir in the strained jaggery syrup gradually, tasting as you go to reach desired sweetness. Add a pinch of salt and the crushed cardamom pods. Stir gently for 2 minutes to combine. Do not bring to a hard boil after adding jaggery; keep just below simmer.

Prepare tempering

In a small pan, heat 1 tablespoon ghee over medium heat. Add the broken cashews and fry until golden-brown, then add the raisins and fry until they puff up (about 30 seconds). Remove from heat.

Finish and rest

Pour the ghee, cashews, and raisins into the payasam. Stir gently to combine. Cover and allow the Elaneer Payasam to rest off heat for 10 minutes so flavors blend and the texture settles. Serve warm or chilled as preferred.