Ilaneer (Tender coconut water) - about 10 oz (with some pulp)
Cold Milk - half to 1 cup (adjust to required texture)
Condensed milk - 1/4 can or less (approx 100 ml) or to taste, depending on sweetness
Ghee - 1 tsp
Cashewnuts - 1 tbsp, chopped
Raisins - 1 tbsp
1) Chop the pulp of the tender coconut into small pieces and in a bowl blend ilaneer, milk and condensed milk. Adjust the milk and condensed milk to desired sweetness and texture. This is a watery payasam.
2) Heat ghee and toast cashews and raisins till golden and add to the payasam. Serve cold.