Elaneer / Tender coconut payasam ( kheer)

 

Ingredients

¾ cup Tender coconut pulp

1 cup Tender coconut water

1 cup Milk

3 tbsp Condensed milk

Cardamom pdr 1/2 tsp

Cashew nuts as desired

½ tsp ghee

 

Preparations

Boil milk and put the flame to medium or low and let it thicken for 5 minutes.

Cool the milk completely. Meanwhile, grind tender coconut pulp, water smoothly.

Save few bits of tender coconut  for garnish.Golden fry cashew nuts in ghee.

Mix the ground pulp to the cooled milk.

Add condensed milk, cashew nuts along with cardamom powder and mix well. Serve chilled.

 

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