Ilaneer Payasam

Ingredients:

Milk - 1 L

Tender Coconut Pulp - 1 cup (Vazhukai)

Sugar - 1 cup

Nutmeg powder - 1/4 tsp

Elaichi powder - 1/4 tsp 

Coconut Milk - 1 cup

Cashwes - 10-15

Ghee - 1 tbsp

Method:

• Take a heavy bottom pan and boil milk.
• Once it is boiled, reduce the range and boil.
• Keep stirring occassionally until it thickens.
• When it starts thickening, add in sugar,nutmeg and elaichi powder.
• Keep stirring till the sugar melts.
• Once done, turn off the range.
• Now in a blender blend the tender coconut pulp(vazhukai).
• Once the milk comes to room temperature, add this pulp(vazhukai).
• Then add coconut milk and mix it.
• In other pan add ghee and roast the cashews and add it to payasam.

Note: 

• I did'nt have nutmeg powder at home, so used cinnamon powder.
• While blending tender coconut pulp (vazhuakai), I added the tender coconut water.
• Also I blended it coarsely.
• Don't add water to milk.