Idiyappam & Thengaipaal

 

Ingredients:

Idiyappam
Grated Coconut - 100 g (app)
Jaggery - 1/4 cup
Elaichi powder - a pinch

Method:

• In a bowl add grated coconut and add 3/4 cup of hot water to this.
• Let it sit for 5-8 mins.
• Now transfer this to blender and blend it.
• This will be thick.
• Now strain the coconut and add water again and blend.
• This will the second milk, which will be of thin consistency.
• Now add jaggery and little water to pan and cook in low flame.
• Once jaggery melts, remove it and strain to remove impurities.
• Now to a pan add jaggery syrup, thin coconut milk and elaichi powder.
• Cook in low flame for 2 mins.
• Turn off range and add thick milk and mix well.
• Serve with idiyappam.