In a blender, add tender coconut water and half of the tender coconut pulp and blend well
Keep it aside
Chop the remaining tender coconut pulp into small pieces and keep it aside
Heat the milk in a sauce pan and when it starts boiling, add the condensed milk and sugar and mix well
Keep stirring until the mixture reaches the required consistency
Then add the blended tender coconut mixture and the chopped tender coconut pieces and mix well
Add in the cardamom powder and mix well
Switch off the flame
Heat ghee in a small pan and roast the cashew nuts until light golden
Add the fried cashew nuts to the payasam and serve warm or chilled
