In a heavy bottomed vessel add 500 ml milk

Add 4 tbsp sugar

Stir well till sugar dissolves and the milk becomes thick.

I have added Nestle condensed milk

Add 200 gms of condensed milk

Stir till binds well and switch off. Cool down completely.

As we are going to add coconut milk the milk should be in room temperature.

Add 1 and 1/2 coconut cut into small pieces in a mixie jar. Add little water and grind.

Extract milk. As we need thicker milk do not add much water.

I got almost 300 ml of thick coconut milk.

Now add tender coconut water from the 3 coconut to the cooled milk.

Add tender coconut pulp mashed well or cut into pieces.

Strain coconut milk again second time before adding it to the vessel.

See we got more tiny coconut pieces. Discard them. Because it spoils the Kheer giving different texture.

Add 1/2 tsp cardamon powder.

I roasted cashews, almonds and raisins in 2 tbsp ghee and add to the Kheer.

Mix well and keep in fridge for 1-2 hours. It tastes even more good when you give a rest time.

After 2 hours mix well and serve chill.

Tender coconut payasam is ready to serve. Enjoy the summer. Kids jus love it !!!