Sweet Coconut Milk for Appam | Thengai Paal Recipe
Quick, simple and extremely delicious recipe of Sweet Coconut Milk for Appam with detailed step by step pictures. Thengai Paal recipe made with fresh coconut and jaggery, best side dish for Appam and Idiyappam!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Thick Coconut Milk
- ½ cup Thin Coconut Milk
- 3 tablespoon Jaggery
- 2 Green Cardamoms Powdered
- ¼ cup Water
Instructions
- In a pot add 3 tablespoon jaggery along ¼ cup water and 2 green cardamoms powdered. Heat it on low flame.
- As jaggery is completely melted, let the syrup boil for 3-4 mins.
- Now add ½ cup thin coconut milk first. Heat on low flame for 2 mins.
- Next add ½ cup thick coconut milk. Mix well and cook on low flame for another 2 minutes.
- As the milk comes to a slow boil, remove from heat immediately.
- Serve with hot appams and idiyappam.
Notes
- Adjust the amount of jaggery depending on the sweetness preferred. Thengai paal is should not be overly sweet.
- Use fresh coconut grated/shredded/chopped to extract the coconut milk. Blitz about 1 cup of coconut with 1 cup of water, strain the extract to get the thick coconut milk – also known as first coconut milk. Again, blitz the strained-out coconut with ½ cup of water, strain the extract to get the thin coconut milk – also known as second coconut milk.
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