Elaneer Rose Payasam/ Rose Tender Coconut Payasam
Tender coconut meat - 1 cup
Tender coconut water- 1 1/2 cup
Milk- 1 1/2 cup
Condensed milk- 1/2 tin
Sago pearls/ chowari-1/2 cup
Sugar- 2 tbs
Rose petals - course paste- 1 tbs
Rose water- a few drops
Chopped cashew nuts- 8-10
Crushed cardamom- 2-3
First step is to cook the sago. In a heavy bottom pan add 5-6 cups of water and bring to a boil. Add the chowari and allow it to boil for two to three minutes, drain and add fresh batch of boiling water (again 5-6 cups) and continue cooking till it is clear and translucent. Strain and run under cold running water and set aside.
Boil milk in a sauce pan. Make a paste of rose petals. I used the paste of two red rose.
Make a paste of tender coconut meat . Add this paste, cooked chowari, elaneer/ coconut water and rose petal paste into a heavy bottom pan and mix. Cook this in medium flame for 2-3 minutes. Add milk, chopped cashew nuts and stir occasionally. When it starts to thicken add condensed milk, crushed cardamom and sugar and mix. After two minutes switch off the flame.
Hope you will all enjoy!