Tender coconut is considered as a wholesome beverage by nutritionists. Tender coconut water being rich in potassium and other minerals plays a major role to increase the urinary output. Tender coconut water contains both ascorbic acid and vitamins of B group.
Payasams are desserts served after a feast on every special occasion and festivals in Kerala, South India. Tender coconut payasam is very simple to make and it tastes really awesome.
- Tender coconut pulp – scraped from shells of two tender coconuts
- Jaggery – 1 cup
- Water – 1/2 cup
- Ghee – 5 tbsp
- Rice flour – 1 tsp
- Raisins – 10 nos
- Cashew nuts – 5 nos
- Coconut milk – 3 cups
- Cardamom powder – 1 tsp
- Coconut pieces – 10 nos
Take a pan, add jaggery and water. Then heat it until it turns to a liquid form. Strain it using a strainer. Keep it aside.
Heat a pan add 2 tbsp of ghee. Add tender coconut pulp and stir for 5 minutes. Add the thick jaggery syrup and stir for 8 minutes .
When jaggery stick to the tender coconut well, add 1 cup of coconut milk and stir well. For thick consistency add rice flour mixed in little cold coconut milk through a sieve and stir well. Continue stirring and when it boils add 2 cups of coconut milk.
Cook it for 5 minutes in medium heat and stir continuously. Then add cardamom powder and stir well.
In another pan heat 3 tsp of ghee and add the coconut pieces, cashews and saute well once. When it turns to a light brown colour, add raisins and saute for 2 minutes.
Remove from fire. Add roasted cashew nuts, raisins and coconuts pieces. Tasty karikku payasam is ready. Could be served hot or cold.