Tag Archives: how to prepare payasam

Yelaneer Payasam / Tender Coconut Kheer


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


  • 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


  • 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.