Tender Coconut Payasam

How to Prepare

1. In a large saucepan, heat 2 tablespoons of ghee over medium heat.
2. Add 100 grams of cashew nuts and 50 grams of raisins, and sauté until golden brown. Remove and set aside.
3. In the same pan, add 5 liters of tender coconut water and bring it to a gentle boil.
4. Add 1 kg of jaggery (broken into small pieces) and stir until fully dissolved.
5. In a blender, blend the flesh of 10 tender coconuts with 1 liter of coconut milk to a smooth paste.
6. Add the blended mixture to the saucepan and stir well to combine.
7. Add 2 teaspoons of cardamom powder and the sautéed cashews and raisins. Mix thoroughly.
8. Simmer the payasam on low heat for 10 minutes, stirring occasionally to prevent sticking.
9. Remove from heat and let it cool slightly before serving in bowls.