Bonda Payasam

It is often known as Beary Bonda Payasam due to its popularity with Beary Muslim community in coastal Karnataka. It is similar to Elaneer Payasam – a dessert made from tender coconut flesh/malai and china grass. Served chill, it suits well with hot humid coastal weather.


  • 2 cups condensed milk
  • 1 cup milk cream
  • 1 cup fresh coconut milk
  • 1 cup full fat milk
  • 1 teaspoon real vanila extract
  • 10 grams china grass sheets (agar-agar)
  • 1/2 cup of tender chopped coconut malai


  1. Blend 1/2 cup of fresh coconut with a cup of water. Strain and squeeze to yield fresh coconut milk.
  2. Add condensed milk, milk cream, milk, and vanilla extract. Whisk till all combined.
  3. Heat till it starts boiling. Keep aside.
  4. Soak china grass in a cup of water for 5 min. Bring to boil and simmer till china grass is melted.
  5. Add this to payasam along with tender coconut.
  6. Place in serving bowls and refrigerate for about 4 hours.
  7. Serve Bonda payasam chilled.

Leave a Reply

Your email address will not be published. Required fields are marked *