Karikku Payasam/Tender Coconut Payasam
Tender Coconut/karikku is a favorite among Malayalees. The water of tender coconut is refreshing and is a thirst quencher on hot summer days. It is available year around and is used to make several tasty desserts and puddings. Karikku payasam is a simple and quick dessert made with the fleshy meat of the tender coconut along with coconut milk and jaggery. Try this you will surely love it.
Karikku/Tender coconut meat- 1 cup
Tender coconut water- 1 cup
Thick coconut milk- 1 cup
Powdered jaggery- 3/4 cup
(Adjust according to sweetness you prefer)
Water- 3/4 cup
Cardamom crushed- 5-6
Raisins and cashew nuts- a few
Ghee- 2 tsp
In a heavy bottom pan bring 3/4 cup of water and jaggery to a boil. Simmer till it is completely dissolved.Strain the impurities and return to the stove and allow to thicken.
Cook tender coconut meat in coconut water till it becomes soft (note if it is too tender you can skip this step). Pour the jaggery and continue to simmer for 2-3 minutes till the payasam thickens. Add cardamom powder and finally pour the thick coconut milk and simmer in low flame for one minute.
Heat ghee in a separate pan and fry cashew nuts and raisins till it turns golden brown. Add this to the payasam and mix.Allow to cool and serve.
Hope you will all enjoy!