Idiyappam, Coconut Milk and Chashni

Ingredients

• 1 large Mature Brown Coconut (Choose one that is heavy for its size and sloshes when shaken)
• 4 cups Warm Water (Divided; use water around 120-130°F (50-55°C), not boiling)

Instructions

1. 1

   Prepare the Coconut (Approx. 5 minutes)

   • Find the three 'eyes' on the coconut. Pierce the softest one with a corkscrew or sharp knife and drain the coconut water into a glass. This water is delicious to drink on its own.
   • To crack the shell, firmly tap the coconut's equator with the back of a heavy knife or a hammer, rotating it as you go, until it splits into two halves.
   • Use a coconut scraper or a sturdy, blunt knife to carefully pry the white meat away from the hard shell.
2. 2

   First Press for Thick Milk (Approx. 5 minutes)

   • Rinse the coconut meat and chop it into small, 1-inch pieces.
   • Place the coconut pieces into a high-speed blender with 2 cups of warm water.
   • Blend on high for 2-3 minutes until the mixture is smooth, thick, and creamy.
   • Pour the blended mixture through a nut milk bag, a double layer of cheesecloth, or a fine-mesh sieve set over a large bowl.
   • Squeeze firmly with clean hands to extract all the liquid. This rich, creamy liquid is your thick coconut milk (first press).
3. 3

   Second Press for Thin Milk (Approx. 3 minutes)

   • Return the squeezed coconut pulp from the bag back into the blender.
   • Add the remaining 2 cups of warm water and blend again on high for 1-2 minutes.
   • Strain this mixture through the same nut milk bag into a separate bowl, squeezing well to extract the remaining liquid. This is your thin coconut milk (second press).
4. 4

   Store the Coconut Milk (Approx. 2 minutes)

   • Depending on your recipe's needs, you can use the thick and thin milk separately or combine them.
   • Pour the milk into a clean, airtight glass jar or bottle and store it in the refrigerator. It will stay fresh for up to 4 days.
   • Note: The milk will naturally separate, with a thick layer of cream rising to the top. This is normal; simply shake or stir well before using.

Ingredients

• 2 cup sugar
• 1 cup water
• 4 pcs green cardamom pods (slightly crushed)
• 0.25 tsp saffron strands (a generous pinch)
• 1 tsp lemon juice

Instructions

1. 1

   Combine sugar and water in a medium saucepan over medium heat.

2. 2

   Bring the mixture to a boil, stirring continuously until the sugar has completely dissolved. This should take about 2-3 minutes.

3. 3

   Add the crushed cardamom pods and saffron strands to the syrup. Reduce the heat to low and let it simmer.

4. 4

   Simmer the syrup for 5-7 minutes, or until it reaches a 'one-string' consistency. To check, take a drop of syrup on a small plate, let it cool for a few seconds, then touch it with your index finger and press it against your thumb. When you gently pull them apart, a single thread or string should form.

5. 5

   Once the desired consistency is reached, stir in the lemon juice. This prevents the syrup from crystallizing. Turn off the heat.

6. 6

   Let the chashni cool slightly before using it in your favorite sweets. It will thicken a bit more as it cools.