Tender Coconut Kheer

" This creamy tender coconut kheer is incredibly delicious with delicate bites of tender coconuts, perfect balance of sweetness is by far the easiest tender coconut recipes I’ve ever made- and one of the best! Palmyra ( Nungu)– You can make this recipe using Palmyra. This taste delicious because of the texture & taste of Palmyra. Elaneer Payasam with Jaggery: Firstly, Take 1/2 cup jaggery and water in the saucepan, stir over medium heat until the jaggery completely dissolves and it slightly thickens. Strain the mixture and keep it aside. This can be replaced condensed milk. Nuts: You can add any nuts like almonds, cashews, raisins of your choice. Coconut: If you would like to add coconut, add 2 tbs of thinly chopped coconut, fried in ghee to a golden brown. That can be added to elaneer payasam."

Notes*How do you store Elaneer payasam?

Keep them in the refrigerator for 3 days. I have kept this elaneer payasam in the freezer it keeps well for a week. Since it has thickened it has become more creamy and tasted like Kulfi.