Tag Archives: elaneer recipe

Exotic Wednesday – Summer Fruits Bowl with Tender Coconut Custard

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Wednesday’s are Exotic with Madraasi and so this wednesday it’s going to be another Summer Coolant – “Tender Coconut (Elaneer) Custard with Summer Fruits”. Give a try and I am sure everyone of you would like this. CLICK HERE for more Exotic Recipes and subscribe with us for our youtube channel.

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Summer Fruits in Tender Coconut Custard

Today onwards do not throw off the Tender Coconut meat after drinking the water, so that yu can prepare this yummy, delicios and summer coolant. give a try and refresh yourself with this summer and Beat the heat with this Tender coconut custard.

CLICK here for the recipe –

 

Yelaneer Custard / Tender Coconut Custard

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Yelaneer / Tender Coconut is one of the most important natural coolant for summer, and this tender coconut is available any time in India. But people like to have on summers, as it’s a perfect and natural coolant.

But whenever we have tender coconut, most of us avoid the tender coconut meat. When few of us like to have only when the meat is very thin so called “Valukai” in tamil. Even I avoid the meat when it’s hard and so thought of trying out a dish with this hard tender coconut meat. This resulted in the birth of Yelaneer / Tender Coconut Custard.

Yelaneer Custard can be consumed as such or it can be served with fruits or can be topped with sweets. Yelaneer Custard was delicious with a fluffy and spongy texture which gets melted in the mouth and make us feel fresh. Happy this is my second recipe with yelaneer as I have already shared Yelaneer Paysam. Let us move on to the recipe…

Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/.

Ingredients:

  • Tender coconut meat / Yelaneer Thengai – 2 nos
  • Milk – ½ cup
  • Sugar – 1 tbsp
  • Agar-agar – a fistful
  • Mixed fruits (pomegranate, apple, papaya, watermelon) – 2 cups

Preparation:

  • Drain all the water and take only the tender coconut meat in the blender. Blend well to a fine paste.
  • Pour in the milk along with sugar and blend them well to a fine paste.
  • Meanwhile wash the agar-agar in running water (until it becomes soft).
  • Boil the water, add in the agar-agar and continue until it gets dissolved in water.
  • Remove from flame, bring it to room temperature.
  • Pour it to the tender coconut paste, continue blending it to fine paste.
  • Pour it to bowl, refrigerate it for 5 hrs.
  • Peel and finely chop the fruits. In a glass bowl, start layering the fruits one by one and top it with tender coconut custard.
  • Refrigerate for an hr or 30 mins.

Serve chilled.

 

Yelaneer Payasam / Tender Coconut Kheer

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Inspite of cooking few different dishes, I love to have outside food (may be a break). In Bangalore we visit very often to Anjappar’s, Indira Nagar Branch where we get authentic tamilian food. My friend, well-wisher, cousin, classmate, many more to say…. he loves their Yelaneer Payasam / Tender Coconut Kheer. Therefore, I wish to make this payasam long back itself, but may be only today I got time to prepare this and everyone in the home loved it.

Most of us after having Tender Coconut Water, we leave the tender coconut meat if it’s hard. But now hereafter do not waste or throw the meat, since you need the hard Tender coconut meat for preparing this Yelanner Payasam / Tender Coconut Kheer.

It is nothing but the combination of Tender coconut meat, little of the tender coconut water, coconut milk, and sugar and cardamom powder. Now a new entry to my Payasam / Kheer list. Let us move on to the recipe…

Yelaneer Payasam / Tender Coconut Kheer

Yelaneer Payasam / Tender Coconut Kheer

Ingredients:

  • Tender Coconut meat – 1 ½ cups
  • Tender Coconut water – 1 cup
  • Thick Coconut milk – 1 cup
  • Milk – ½ litre
  • Sugar or Condensed milk – As per the taste
  • Cardamom powder – ½ tsp
  • Clarified Butter / Ghee – 2 tsp
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
Yelaneer Payasam / Tender Coconut Kheer

Yelaneer Payasam / Tender Coconut Kheer

Preparation:

  • Extract Coconut milk – Grind the coconut meat of a coconut along with a cup of water, strain it and reserve the water.
  • Boil the milk, when the milk boils pour in the condensed milk or sugar and stir it well, so that it would dissolve completely in the milk.
  • Chop the tender coconut meat into fine pieces, separate the hard and soft meat.
  • Keep the finely chopped soft tender coconut meat aside for topping.
  • Take the hard tender coconut meat in a blender along with half cup of tender coconut water and blend it to a fine paste.
  • Add in cardamom powder and keep the milk in medium flame for few mins, until it reduces to ¾ the quantity.
  • Heat ghee/clarified butter in tadka, add in the cashew nuts and raisins, and roast until they turn golden brown.
  • Take few pieces of roasted cashew nuts and raisins for topping and keep it aside.
  • Pour it to the milk and wait for three mins.
  • Remove the milk from the fire, wait until it becomes warm and now pour in the coconut milk, give a stir.
  • Pour in the grounded tender coconut mix to the milk and stir them well (without lumps).
  • Add in the finely chopped soft coconut meat to the payasam and refrigerate it.

Serve chilled. Before serving, top it with roasted cashew nuts and raisins.

Note: Be careful while adding coconut milk to milk, the milk should be warm otherwise the milk would curdle. Tender Coconut Payasam becomes thick only when you add hard tender coconut meat for grinding.