elaneer payasam / இளநீர் பாயாசம் / Tender coconut payasam / Karikku payasam / Kobbari paramannam

Ingredients
• 1 cup Tender coconut pulp
• 1 cup Tender coconut pulp (chopped)
• 1 cup Tender coconut water
• 200ml Milk
• 1 cup coconut milk (thick)
• 4 tbsp Condensed milk
• 4 tbsp sugar
• 1tsp Cardamom powder
• 10 – 15 Cashew nuts roasted in ghee

Method
1. Grind tender coconut pulp with tender coconut water smoothly. Keep aside.

2. Boil the milk. Once start to boiling add condensed milk and sugar. Mix well and put the flame to medium and let it thicken for 2 minutes.

3. Now switch off the flame.

4. Now add ground pulp to the milk. Mix it well.

5. Now add chopped tender coconut, coconut milk, roasted cashew and cardamom powder. Mix everything well.

6. Save few bits for garnish. Golden fry cashew nuts in ghee.

7. Serve chilled or warm as per your choice.