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Elaneer and Nungu Payasam

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Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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4

Ingredients

  • 8 pieces - Nungu
  • 1/4 cup each - Tender Coconut water and tender Coconut Flesh)
  • 1 liter - Milk
  • 1/2 cup - Sugar or Adjust to your taste
  • 1/2 tsp - Cardamom Powder
  • 6 - Cashew

How to Make Elaneer and Nungu Payasam

  • Chop nungu in to small pieces. Keep aside.
  • Soak cashew in a little quantity of milk and grind to fine paste. Keep aside.
  • Boil milk in medium flame till it reduces to half a litre. Let the milk cool to room temperature.
  • Now, add sugar, chopped nungu pieces, cardamom powder and cashew paste. Mix well so that the sugar gets dissolved completely.
  • Cool in refrigerator and just before serving add elaneer and vazhukkai (tender coconut water and tender coconut flesh).