Coconut Milk Porridge
Dessert: TengāppālThis recipe is a bit complicated and the preparation time is a little longer than other porridges. The main point is to get the milk out of coconut and boil it with jaggery. Grate the coconut, soak it in warm water and leave it aside for 10 mts. In a pan heat jaggery with water. After the jaggery dissolves, boil for 10 mts. Pass it through a strainer to get a pure solution. Keep it aside to cool. Take the grated coconuts out of the water. squeeze it and collect the milk in a bowl. Pass the coconut milk through a strainer. To this clear milk collected from the coconut, you need to add a paste of khuskhus and rice. Add a little milk to khuskhus and rice and grind them in a mixer-grinder. This is the paste you need to add to the coconut milk collected in the earlier step. Add the khuskhus and rice paste to the coconut milk and warm it up a little on slow fire. Do not boil. The coconut milk will get spoiled if boiled. Remove from fire and allow the coconut milk to cool. Add the cool jaggery water to this milk and mix well. Put the contents in the refrigerator for about 15 mts. The coconut milk or Tengāppāl tastes better if chilled and served. No Garnishing necessary.
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