Ingredients:

• 8 pieces – Nungu
• 1/4 cup each – Tender Coconut water and tender Coconut Flesh)
• 1 liter – Milk
• 1/2 cup – Sugar or Adjust to your taste
• 1/2 tsp – Cardamom Powder
• 6 – Cashew

Method:

1. Chop nungu in to small pieces. Keep aside.
2. Soak cashew in a little quantity of milk and grind to fine paste. Keep aside.
3. Boil milk in medium flame till it reduces to half a litre. Let the milk cool to room temperature.
4. Now, add sugar, chopped nungu pieces, cardamom powder and cashew paste. Mix well so that the sugar gets dissolved completely.
5. Cool in refrigerator and just before serving add elaneer and vazhukkai (tender coconut water and tender coconut flesh).