Tender Coconut Payasm

Hello everyone,

I fell in love with tender coconut payasam when i had for the first time in Crimson Chakra Restaurant,Adayar,Chennai. I wanted to prepare this since long time. Finally, i prepared delicious tender coconut payasam on Tamil New Year. My husband and Mother-in-law loves sweet. They liked it very much.

Tender Coconut Payasam

Time Taken: 30 minutes
Serves 6-8 ppl

Ingredients:

• Tender Coconut - 2 (Both water and pulp)
• Sweetened Condensed Milk (Milkmaid) - 150ml
• Milk (Boiled and Cooloed) - 200ml
• Elachi/ Cardomom (Powdered) - 1
• Ghee - 1/4 tsp
• Chashews - 6
• Raisins - 6

Method:

• Grind the tender coconut water along with some pulp. Keep rest of the pulp aside. Grind it smoothly.
• Mix the condensed milk with chilled milk.
• Now mix the grinded pulp with tender coconut water to the Chilled milk + condensed milk. Mix well.
• Cut the remaining pulp into small pieces and add to mixed content.
• Heat a pan, add 1/4 tsp ghee, roast the cashews and raisins and add to the Payasam.
• Add powdered cardomom powder to Payasam
• Chill them in fridge for about 30mins and serve.

Bread Kheer

Tasty and Yummy Bread Kheer

Time Taken:1hr and 30 mins

Ingredients:

• Milk – 1.5litre
• Sugar – 150 – 200gms
• Almond – 12(Grated)
• Cashew -10(Grated)
• Bread – 4 slices
• Ghee - 3tbsp

Preparation Method:

•  Boil milk in a pan with medium flame.
• Give it an occasional stir. Remove cream (paal aadai) from the sides of vessel and add to boiling milk.
• Add grated almonds and cashews.
• Add sugar and give it a stir.
• Reduce the heat and cook until the milk has reduced to less than half.
• Remove edge of bread slice and make it to small pieces.
• Toast bread slices with ghee to make it roast.
• Add toasted bread slice before serving.