Thengai thirattipaal (coconut cake)
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Coconuts; grated | |
| 2 | cups | Jaggery; powdered |
| 2 | tablespoons | Ghee |
| 12 | Cardamon pods; powdered | |
Directions
Grind grated coconut to a very fine paste, adding a little water if needed.
Take jaggery, ground coconut and ghee in a heavy pan and cook on a medium flame for about 15 minutes, stirring continuously. Reduce to low flame and stir once in a while. Cook till mixture becomes thick and starts leaving the sides of the pan. Add cardamon powder, mix well and serve.
From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran
Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 17, 1998