Blue Pea Coconut Payasam
A royal festive dessert prepared for Navratri featuring creamy coconut milk and tender coconut malai naturally tinted with the vibrant royal blue color of blue pea flowers. Flavored with cardamom and garnished with crunchy nuts, it offers a silky, refreshing, and completely vrat-friendly sweet treat.
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🍳 Cooking Flow
Steep blue pea flowers in boiling water to extract the natural blue color. → Combine condensed milk, cardamom powder, chopped nuts, and tender coconut malai in a bowl. → Add coconut milk and strain the blue pea flower tea into the mixture. → Whisk until smooth and uniform in color. → Pour into a serving glass, garnish with coconut malai and pistachios, and serve chilled.
Cooking Steps
Brief Cooking Order
Steep blue pea flowers in boiling water to extract the natural blue color. → Combine condensed milk, cardamom powder, chopped nuts, and tender coconut malai in a bowl. → Add coconut milk and strain the blue pea flower tea into the mixture. → Whisk until smooth and uniform in color. → Pour into a serving glass, garnish with coconut malai and pistachios, and serve chilled.
Introduction
A royal festive dessert prepared for Navratri featuring creamy coconut milk and tender coconut malai naturally tinted with the vibrant royal blue color of blue pea flowers. Flavored with cardamom and garnished with crunchy nuts, it offers a silky, refreshing, and completely vrat-friendly sweet treat.
Step 1
Place dried blue pea flowers in a small bowl, pour boiling hot water over them, and stir with a spoon to extract a rich, deep blue natural color.
Step 2
In a separate mixing bowl, add condensed milk, cardamom powder, sliced almonds, sliced pistachios, and chopped tender coconut malai.
Step 3
Pour in creamy coconut milk, then strain the brewed blue pea flower tea through a sieve into the bowl.
Step 4
Whisk everything thoroughly until well blended and the mixture turns into an even, dreamy royal blue shade.
Step 5
Pour the mixture into a serving glass or mug, top with additional tender coconut malai and chopped pistachios, and serve chilled.
Ingredients List
Important Notes
Use boiling hot water to steep the dried blue pea flowers thoroughly for maximum color extraction.
Strain the blue tea using a fine sieve to ensure no flower petals remain in the smooth payasam.
Serving the dessert chilled enhances the creamy texture and aromatic cardamom flavor.
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