Step-by-Step Instructions

1. 1.Prepare Tender Coconuts

   Carefully cut open the tender coconuts and drain the water into a clean cup. Scrape out the soft, gel-like tender coconut pulp from both halves.

2. 2.Grind Coconut Paste

   On a traditional grinding stone, add the grated fresh coconut and a portion of the tender coconut water. Grind it into a very fine, smooth paste. This paste will form the base of the payasam.

3. 3.Prepare Dry Fruits

   Chop the cashews and almonds into smaller pieces. Keep the raisins whole.

4. 4.Roast Dry Fruits

   Place a pot on a wood-fired stove. Add 2 tablespoons of ghee and let it melt. Once hot, add the chopped cashews, almonds, and raisins. Roast them until they turn golden brown and fragrant, then remove them from the pot.

5. 5.Cook Milk and Jaggery

   In the same pot, add 1 cup of milk and bring it to a boil. While the milk is heating, finely chop or grate the jaggery. Once the milk boils, add the chopped jaggery and stir until it completely dissolves.

6. 6.Combine Ingredients

   Pour the finely ground coconut paste into the boiling milk and jaggery mixture. Stir well to combine and ensure there are no lumps. Let it simmer for a few minutes until it thickens slightly.

7. 7.Add Tender Coconut Pulp and Flavorings

   Cut the scraped tender coconut pulp into small, bite-sized pieces. Add these pieces to the simmering payasam. Stir in the roasted dry fruits and cardamom powder. Add 1 tablespoon of ghee and mix well.

8. 8.Serve Elaneer Payasam

   Once all ingredients are well combined and the payasam has reached your desired consistency, it's ready to serve. Pour the warm Elaneer Payasam into the empty tender coconut shells for a traditional presentation. Garnish with a few extra cashews if desired. Enjoy this healthy and delicious dessert with your family.