I usually make sweetened coconut milk ( with sugar) for
idiyappam as served in restaurants.I make coconut milk with jaggery only for
vendhaya dosai.When i was talking to my friend Shalini , she told me about this milk . She told it tastes great for idiyappam and also there is no need to extract coconut milk.So this milk is less in calories too.But it tastes more like coconut milk .Also it takes lesser time to prepare than extracting coconut milk. What else i need to try this recipe. I tried on the same day for breakfast.It was superb. Sen loved it a lot. Thank u so much dear , i have got a tasty sweet accompaniment for idiyappam and
appam other than the usual coconut milk.Friends , do try this milk for a change. U’ll make it often.
INGREDIENTS
1 cup - 200ml
- Boiled Milk – 1.5 – 2 cups
- Grated coconut – 2 tbsp
- Fried gram dal /pottukadalai – 2 tsp
- Grated jaggery – 1/2 cup
- Cardamom – 2 nos
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METHOD
- In a mixie jar , grind the grated coconut , fried gram dal and elachi to a smooth paste adding required milk.
- Add this paste to the remaining boiled milk. Mix well and allow it to boil for few minutes say 5-8 mins.It will thicken slightly.
- In the mean time , in another bowl , heat and melt jaggery . Strain the syrup.Boil the syrup for few minutes till it becomes frothy and slightly thick.
- Add the required syrup to the boiling milk.Simmer the flame completely and mix well.Leave it for a minute and switch off the flame.Add more milk to adjust the consistency based on the sweetness.Adjust the quantity of syrup as per the sweetness u require.
Serve with idiyappam.
Note: Do not roll boil the milk after adding the syrup. It will curdle.Just heat in low flame for 1 minute. |
Pour this milk on top of idiyappam and enjoy eating . Its delish!
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