Elaneer Payasam

‘Payasam’ (popularly known as ‘Kheer’ in North India) is a divine tasting dessert cooked with rice, milk and sugar in its most simple form. Numerous varieties of payasam abound with other pulses, fruits and coconut milk coming into play. Payasam is an essential part of every complete traditional meal in South India. The ‘sadya’, a traditional feast of Kerala, eaten on a banana leaf is never complete until two or three varieties of payasam are served.

 

Today Yentha brings its readers a unique dish that is sure to wow any foodie. The very first recipe in Food Corner has been brought to Yentha readers by none other than Y B Mathur.

 

Popularly known across the nation’s hospitality industry by the first initials of his name ‘YB’, Chef Y B Mathur who retired from the services of ITC Hotels as Senior Executive Chef, now runs his own culinary consultancy and tourism advisory services with clients ranking among the who’s who in the field. In an illustrious career spanning over four decades, Chef Mathur has been named Executive Chef of the Year, won a gold medal for his Garde Manger displays and several other accolades. He has been chef to former Prime Ministers Rajiv Gandhi and Indira Gandhi.

Chef YB shares a step-by-step guide to making Elaneer Paysam, a most simple recipe that will blow your mind away with a slice of heaven.

 
Ingredients:


Milk - 500 ml

Jaggery - 80gm

Cardamom-crushed - 4

Broken rice – 50gm

Tender coconut kernel – 60gm

Coconut milk – 200gm

 
Method

 
* Bring the milk to a boil, add the broken rice and simmer until the rice gets cooked.

* Add jaggery, coconut milk, cardamom and allow it to cook.

* Once it comes to the room temperature add the kernel of tender coconut and refrigerate.

* Serve chilled.


Adding Elaneer (tender coconut kernel) makes this dish unique and adds a surprising twist to this traditional dish, also making it nutritious.

 
We hope Yentha readers will try this recipe.


To contribute recipes to be featured in this section, readers can write to us at anything@yentha.com.

Chef Y B Mathur

 www.culinarybusinessconsultants.com