Elaneer And Nungu Payasam Recipe

Cooking Directions

• STEP 1.In a pan, heat ghee and roast cashews and raisins until golden brown. Set aside.
• STEP 2.In the same pan, add tender coconut water and palm fruit pulp. Cook for a few minutes.
• STEP 3.Add jaggery and cardamom powder to the pan and stir well until the jaggery melts.
• STEP 4.Pour in the coconut milk and simmer for a few more minutes.
• STEP 5.Garnish with the roasted cashews and raisins. Serve the payasam chilled.

Cooking Tips

• Make sure to use fresh and tender coconut water for the best flavor.
• Adjust the sweetness according to your preference by adding more or less jaggery.
• You can also add a pinch of saffron strands for added flavor and aroma.

Storage and Serving

• Store the leftover payasam in an airtight container in the refrigerator.
• Serve the payasam chilled for the best taste and texture.
• Garnish with additional nuts and a sprinkle of cardamom powder before serving, if desired.