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).