Thengai Pal Payasam

 

Ingredients

  • 1 Coconut, grated
  • 1 Tender Coconut (with thicker flesh and less water)
  • 1/2 cup Condensed milk
  • 1/4 tsp Cardamom (Elaichi) powder
  • 2 tbsp Ghee
  • 1 tbsp Almonds, cut into slivers

Method

  1. Extract coconut milk from the grated coconut by adding a little water and grinding it in a mixer.
  2. Pass it through a fine sieve and keep aside.
  3. Cut the tender coconut from the top and reserve the water.
  4. Take out the coconut flesh from the inner walls with a spoon.
  5. Chop up the flesh and keep aside in refrigerator for chilling.
  6. In a heavy bottom pan, cook the coconut milk & condensed milk till the mixture dissolves and thickens a little.
  7. Heat up ghee in another pan and fry the almonds till golden.
  8. Add the almonds to the cooked coconut milk mixture and add the cardamom powder.
  9. Remove from heat and let it cool. Cool it down further in a refrigerator.
  10. Add in the chopped coconut flesh and serve chilled in the tender coconut shell.

Recipe Courtesy: Chef Suprabhat Roy, Executive Chef, Eros Hotel, New Delhi.

 

 

Suprabhat Roy

Chef Suprabhath Roy spearheads the kitchens at the Eros Hotel managed by Hilton, Nehru Place, New Delhi, in his current role as Executive Chef. He has worked in renowned kitchens in India and abroad and has grown up in the foodie city of Lucknow, feasting on the kebab parathas and pulaos in its bylanes and Bengali food cooked at home. Starting his career with The Taj group of Hotels and having assisted some of the best master chefs in the trade, he has acquired a fine understanding of cuisine, reflected in his bold and fresh take on food and artistic and modern presentation styles. Prior to this, Chef Suprabhat has been credited with conceptualising and opening the multi award winning restaurant, The Pink Poppadom at the Ista Bangalore where he was the Executive Chef. He has also been the Chef de Cuisine at Nina, the award winning fusion restaurant with an Indo-European concept menu at the One and Only Royal Mirage, Dubai. When not making new strides in the world of gastronomy Chef Suprabhath Roy enjoys reading, travelling and photography.