Taste of the timeless

TENDER COCONUT PAYASAM

INGREDIENTS
3 cups full cream milk
1/2 cup thick coconut milk
2 tbsp condensed milk
Tender coconut with flesh pureed in a mixer
Optional flavouring and garnish
1/2 tsp cardamom powder
A few strands of saffron
A few raisins and cashews fried in ghee

METHOD
Boil milk, until it is reduced to half the quantity. Add in condensed milk, cardamom and saffron.
Add coconut milk. Stir and simmer for few minutes.
Switch off the flame and allow mixture to cool.
Mix in the elaneer water and pulp mixture, and chill.
Serve chilled, garnished with fried raisins and cashews.