TENDER COCONUT OR ELANEER PAYASAM ❤

Name: TENDER COCONUT OR ELANEER PAYASAM ❤
Yield: 10 servings
Cuisine: Indian
Ingredients: 500 ml Milk; 200 gms Nattu Sakarai or Jaggery; 1 cup Tender Coconut Water; 1 tbsp Cardamon; 2 cups Tender Coconut Pulp; As required Nuts As Per Your Taste (Roast it In Ghee)

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#thefoodieshub
FOR MORE UPDATES FOLLOW ON INSTAGRAM @_castleofrecipes_

#tendercoconut#payasam#southindian#tendercoconutpayasam#ellaneerpayasam#healthylife#nattusakarai#jaggery#sweet#traditional#keralafoodies#kerala#@_castleofrecipes_ #simplerecipes#homekitchen#deserts

_castleofrecipes_ @cook_20312181

#thefoodieshub
FOR MORE UPDATES FOLLOW ON INSTAGRAM @_castleofrecipes_

#tendercoconut#payasam#southindian#tendercoconutpayasam#ellaneerpayasam#healthylife#nattusakarai#jaggery#sweet#traditional#keralafoodies#kerala#@_castleofrecipes_ #simplerecipes#homekitchen#deserts

#thefoodieshub
FOR MORE UPDATES FOLLOW ON INSTAGRAM @_castleofrecipes_

#tendercoconut#payasam#southindian#tendercoconutpayasam#ellaneerpayasam#healthylife#nattusakarai#jaggery#sweet#traditional#keralafoodies#kerala#@_castleofrecipes_ #simplerecipes#homekitchen#deserts

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Ingredients

10 servings

500 mlMilk
200 gmsNattu Sakarai or Jaggery
1 cupTender Coconut Water
1 tbspCardamon
2 cupsTender Coconut Pulp
As required Nuts As Per Your Taste (Roast it In Ghee)

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Steps

1

In a Pan Boil Milk for 5 mins (keep stirring), Now add Cardamon and Powdered Jaggery into milk and mix well until the jaggery gets melted (15 mins until it becomes little thick or creamy in a low flame).
2

Now grind tender coconut pulp and tender Coconut Water well.
3

Then add the blended pulp along with milk and Mix Well.
4

At the last add ghee, dry fruits and serve it.