Making pudding with elaneer has been on my to-do since quite long. I really do not like having it as it is, somehow its taste doesn’t appeal to me. However, I have had some very good memories of having elaneer puddings at many functions back home and also relish it with a full mind. Once home, noting that time that D gets the “thengukayattakaaran” – the coconut tree climber – my sister asked him to get a few elaneer so that we could make this pudding. I was already having in my mind the normally prepared hardened type of pudding that I have always had. Even searches on Google will show you something similar. But my sister had other plans. She asked me to stay away from her and went ahead making the way she had tasted it somewhere.
Elaneer Pudding ~ Tender Coconut Pudding
- 3 tender coconuts pulp and water separated
- 300 ml milk
- 100 ml condensed milk
- 2 tbsp sugar
- 10 gm agar agar china grass, soaked in water for 20 minutes and drained
- Combine the tender coconut water, sugar and half the agar agar in a bowl.
- Keep on low flame, stirring occasionally till the agar agar melts. Do not boil the mixture.
- As soon as the agar agar melts, pour the mixture into a deep and flat pan. Allow to set.
- Blitz the tender coconut pulp, milk and condensed milk in a blender till smooth.
- Pour into a pan, add the remaining agar agar and cook on low flame till melted.
- Pour the coconut pulp mixture into a setting bowl and allow to cool.
- Now cut the already set coconut water mixture into squares and mix it into the pulp mixture.
- Place the bowl into the refrigerator and allow to set for a couple of hours.
- Serve and enjoy!