IMAGERY:
Hello every one!!! Am here with a very interesting dish, Nungu Elaneer Payasam /Ice Apple Tender Coconut Payasam. I got to know about this payasam in a tv show and wanted to give a try. But it was out of season that I searched for Ice Apples. I kept on telling my grandpa that I need Ice apples to prepare a payasam. I was awaiting for summer season. With a great surprise I got Ice apples in early Jan. I even checked all other places. Only that vendor had Ice apples in out of season. I bought it home and prepared the dish in memory of my late grandpa to offer prayers. This post is dedicated to my beloved grandpa.
This recipe is little unique than the regular payasams which we prepare at home. The specialty of this payasam is that we have two main ingredients of which one(Ice Apple) will be used in preparation and the other(Tender Coconut) during serving. So for all the passionate cooks, here comes the recipe......Sorry for the poor imagery as I had few problems in my device.
To Grind:
Cashews - 20
Milk - 1/4 cup
Ice Apple - 2
Others:
Ice apple (Nungu) - 6 to 8 chopped
Tender coconut - Elaneer and vazhukai pieces
Cardamom Powder - a pinch
Milk - 1 liter
Sugar - 100 gm
PREPARATION:
- Soak the cashews in 1/4 cup of milk for 15 minutes.
- Grind the milk-soaked cashews along with two ice apples into a fine paste.
- Boil the milk such that it reduces by quantity to nearly half the amount taken. Add sugar and keep stirring.
- Add the grind paste and stir well. Then add the chopped ice apples followed by a pinch of cardamom powder.
- Stir and let it boil a little. Once it's done off the stove and keep the payasam aside.
- While serving the payasam, add a spoon of elaneer and the chopped coconut pieces.
Nungu Elaneer Payasam ready :-)
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