COCONUT ELANEER PAYASAM
INGREDIENTS
- 1 & 1/2 cups milk
- 1/2 cup thick coconut milk
- 1/2 cup tender coconut pulp
- 1 tbsp sugar
- 2 tbsp condensed milk
- 1/8 tsp cardamom powder
- Kewada (Pandanus) water
- Almond – 15 gm
- Pistachio – 10 gm
TO BLEND
- 1/2 cup tender coconut pulp
- 3/4 cup coconut water
- I used 2 tender coconuts full for this recipe
- Soaked the almond and pistachio and then cut it thin
METHOD
- To a mixer jar add coconut pulp and coconut water Puree it, it will be watery only Set aside.
- Boil milk and simmer for 5 mins Add sugar and condensed milk.
- Mix well and simmer until thick and creamy Switch off and cool down completely. Add coconut pulp puree.
- Add coconut milk and cardamom powder, two three drops of kewada water, add chopped pistachio and almond Mix well and Serve chilled!
About Chef Krishna Khetle:
Chef Krishna Khetle (CHEF K K) is a well-recognised consultant chef and brand developer, who has given birth to many F & B brands. Besides being a chef, he is an Entrepreneur, Food blogger, traveller, Restaurateur and media personality. He is endowed with the charming looks holding high dignity for his cooking passion. Cooking is his passion and travelling is his hobby hence he has travelled in 48 countries to enhance his cooking skill before he comes back to Bombay from London. He worked for Langham Hilton in London. Besides Italian, International cuisine, he is equally adept with innovative Indian cuisine that is at par with the best culinary standards in the world.
Chef K K, A hardcore Mumbaikar was inspired by his mother to pursue culinary journey as she a was world to him. He did his primary schooling from St. Xavier’s and culinary studies from Rizvi, Bandra – Mumbai. Chef KK, this name has given by one of very famous restaurateurs as recognition to his brilliant delicacy and execution.
He began his career at ‘Starters & More’ as a Commis and moved onto JW Marriott Hotel as a pre-opening culinary associate. Later on he moved to work at Marriott executive Suites & the Renaissance Lake chalet Hotel at Powai. He got excellent opportunities to interact with the most International Celebrity Chefs. Later on he joined Costa Cruise Liner.
He is known for opening many leading restaurants. His food journey wasn’t complete before joining Cafe Mangii, where he had opened 10 restaurants across India. Later he moved to KA Hospitality as a Corporate Chef and opened 4 restaurants in Mumbai and Bangalore. He was moderately involved in conceptualizing and executing Café Infinito, Tiffin Box Etc., Yauatcha at Mumbai and Bangalore. He had also worked with Playboy India as a Corporate. He has worked on numerous individual projects in India and abroad that includes The Little Easy Bandra, Papparoti, Homemade Café, Bombay Adda, 1BHK, Coffee by Di Bella and Kailash Parbat in Singapore. Bombay, is the latest addition to his portfolio which would be launched soon in Hungary, Budapest and Vilayati which has opened in Vashi.
Chef Krishna is one of the well-known faces of the Indian culinary world, an active member of Western India culinary association and holding over 19 years of experience in Food & Beverage Industry. Chef KK holds an award for the best ITALIAN CUISINE from CAFÉ MANGII, for 4 consecutive years. And many more times food awards along with Best lifestyle award for Playboy India, Chef Entrepreneur of the year 2019.
Editor in Chief : Mewati SItaram
