Payasam is a typical south Indian dessert served at the end of the meal. It is either served hot or chill. Personally i like it when it is served chill. It can be compared with the kheer varieties made in northern parts of India. Payasam is made with coconut milk or plain milk as base. The sweetener can be jaggery or sugar. There is no end to the kinds of payasam one can make... it can be made with different kinds of grains, cereals ,fruits and even nuts. The result is always very good.
This quick dessert is truly an answer for this blazing summer heat. There is no shortage for tender coconut or 'Elaneer' in rajapalayam. So i make this very often when i am here.Tender coconut by itself is a wonderful treat for summer . This is a little innovative recipe and a sure one to get lot of appreciation from Ur guests.If u want a coconuty, chill , syrupy and a flavoursome dessert then u can surely choose this one. I most often serve it at the end of a typical south Indian meal... or any heavy meal. I don't know what but something about the coconut milk soothes and settles the stomach ,especially if it is served chill.The best part about this recipe is it doesn't need any cooking... It is merely putting things together and chilling it... that is it ..really.
Few things to keep in mind while making this payasam :
The payasam should not be stored for more than three hours... secondly make sure that the coconut meat is really tender.. It shouldn't be too watery that it cant hold shape or it shouldn't be too mature. It doesn't taste good in either cases. Thirdly while chopping the tender coconut to pieces ensure that the chopping board is free of any strong flavoured ingredient.
50 ml condensed milk
1 1/2 teaspoon candied sugar
125 ml coconut milk (u can use the packaged one also)
75 gm tender coconut cut into tiny morsels
1/2 tsp rose essence
1.Blend all the liquid ingredients and pass through a double strainer.
2. Now add the chopped morsels of tender coconut to the Finley strained payasam .
3. Serve chilled.