Wednesday, 21 August 2013

Coconut Milk Payasam or Thengai Paal or Kaayi Haalu

This is one of the must with idli's on 'Upaakarma' day or sacred thread renewal day(If I am right).
Same goes in my family, early morning after all the rituals, the men of the household are served with hot, soft, spongy idlies with coconut chutney and this sweet coconut milk.
Its a joy by itself to enjoy these sweet and spicy combinations with hot idlies in the morning.

Coconut milk - 2 cups,
Jaggery 3/4 - 1 cup,
Cardamom powder - 1/2 teaspoon(optional).

To extract milk from grated coconut, grind the coconut into smooth paste without adding water for the first time.
Squeeze in a thin muslin cloth to extract the milk.
Then again add a little water, say about 1 tablespoon and grind to paste and extract the milk the same way.
Boil Jaggery in a tablespoon of water , until the jaggery is completely dissolved.
The Whole purpose is to dissolve the jaggery, not to form syrup.
Strain jaggery for any impurities.
Bring both jaggery and coconut milk to boil in low flame.
Once they are blended well remove from heat and add cardamom powder and enjoy.

Do not boil the coconut milk and jaggery  in high flame, it may burn or sometimes curdle.
Adding cardamom powder is optional, because I like the natural aroma of coconut milk rather than the aroma of cardamom powder.

No comments:

Post a Comment