Elaneer Payasam

Finely chop or grate the 150 grams of tender coconut flesh and set aside.

In a heavy-bottomed pan, bring 750 grams of full-fat milk to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the full-fat milk reduces slightly and thickens, about 20 minutes.

In a separate small saucepan, combine 100 grams of jaggery with 50 grams of water. Heat gently until the jaggery dissolves completely. Strain the jaggery syrup through a fine-mesh sieve to remove any impurities and allow it to cool.