Sweet Coconut Milk for Appam – Thengai paal recipe

Tamilnadu Style Sweet Coconut Milk for Appam – Thengai paal recipe.

Appam married two women in life. The first lady being Vegetable stew and the second lady being the sweet coconut milk. And they lived happily ever after. Here is the recipe for easy and simple sweet coconut milk for appam. This combination is very famous all over Tamilnadu. The appam is soaked in csweet oconut milk and then relished. The slight sweetness from the jaggery, the aroma from the cardamom and the richness from the coconut milk is to die for.
Here is the recipe for Appam.
Here is the recipe for Vegetable stew.
Here is how to do a very simple sweet coconut milk for appam.
Lets make coconut milk. I used one half coconut for this recipe. About 150-200 grams. Take out the coconut meat from the coconut and run it in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. Strain. The strained milk is called second milk or thin milk. Set aside.

Peel the cardamom and remove the black seeds. Make a powder with the inner black seeds in a mortar and pestle. Set aside.

Mix one cup of water with half a cup of jaggery. Add in the cardamom powder and the outer skin of the cardamom. Keep it on the stove on medium flame. Let the jaggery melt completely. Remove off stove and strain to remove the impurities from the jaggery.

Take a pan and add in the jaggery water, a pinch of salt and the second extract of thin coconut milk. Heat it on a very low flame for 2 minutes until its slowly boiling. Switch off the flame.

Add in the first extract of thick coconut milk and mix well. Serve this amazing sweet coconut milk with appam.

Dunk the appam in the sweet coconut milk and enjoy!

4.6 from 5 reviews

Sweet Coconut Milk for Appam - Thengai paal recipe

 

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Prep time

20 mins

Cook time

5 mins

Total time

25 mins

 

Tamilnadu Style Sweet Coconut Milk for Appam - Thengai paal recipe

Author: Kannamma - Suguna Vinodh

Recipe type: side dish

Cuisine: South Indian, Breakfast

Serves: 3

Ingredients

• 200 grams fresh shredded coconut
• ½ cup Jaggery
• A pinch of salt
• 4 cardamom, powdered

Instructions

1. Lets make coconut milk. I used one half coconut for this recipe. About 150-200 grams. Take out the coconut meat from the coconut and run it in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. strain. The strained milk is called second milk or thin milk. Set aside.
2. Peel the cardamom and remove the black seeds. Make a powder with the inner black seeds in a mortar and pestle. Set aside.
3. Mix one cup of water with half a cup of jaggery. Add in the cardamom powder and the outer skin of the cardamom. Keep it on the stove on medium flame. Let the jaggery melt completely. Remove off stove and strain to remove the impurities from the jaggery.
4. Take a pan and add in the jaggery water, a pinch of salt and the second extract of thin coconut milk. Heat it on a very low flame for 2 minutes until its slowly boiling. Switch off the flame.
5. Add in the first extract of thick coconut milk and mix well. Serve with appam.

3.5.3226