Thengai paal (Coconut Milk kheer)

This is one special recipe that is prepared specially during the first day of the month of Aadi which is celebrated as Aadi Pandigai. This is a special dish that is given as a speciality dish to the new son-in-law of the house. This kheer is served in a new silver tumbler.

Coconuts big - 2 nos
Milk - 1 cup
Rice - 2 tbsp
Jaggery - 1 cup
Cardamom powder - 1 tsp
Pachai Karpooram (Edible camphor) - a pinch

Grate the coconut. Take care not to grate untill the end and the brown should be avoilded. Add coconut and rice and grind it together little by little and squeeze out the milk. Add the coconut again to the mixer and add 1 cup of water and grind it again. Drain the first and second milk through a muslin cloth. Add the milk to the coconut milk and heat it, when it comes to a boil reduce the flame and add the jaggery to it. Keep stirring till all the jaggery dissolves. Add cardamom powder and edible camphor to it.

The milk that is added to the coconut milk should be boiled milk. Do not boil the coconut milk for long as it will break. Instead remove from flame just when it starts bubbling.

1 comment:

Simplyfood said...

This recipe looks devine.