Tender Coconut Payasam

Ingredients
1. tender coconut meat (6-7 months old nut, pared and sliced intosmall pieces) - 0 .5 kg
2. ghee- 50 gm
3. jaggery-700 gm
4. coconut milk(1st and 2nd milk )-3 cups
5. cashewnuts-50 gm
6. kismiss- 50 gm
7. coconut (sliced and roasted in ghee) - 1 tsp
8. cardomom- 10 nos
9. rice flour- 2 tsp

Method

Heat thick bottomed cookware and put 25 gm of ghee. To this put tendercoconut meat pieces and stir for 15 minutes in low heat. Add the thicksyrup of jaggery and stir for another ten minutes . When jaggery stickto the tender coconut meat well, add the second milk of coconut. Forthick consistency add rice flour mixed in little cold coconut milkthrough a sieve and stir well. Continue stirring and when about toboil add the first milk. Remove from fire and add roasted cashewnuts,kismiss, sliced coconuts and cardomom powder.