Karikku Payasam

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