Kanda Poha, Grated Coconut and Gur ki Chai

Ingredients

• 1 medium Fresh Coconut (Should yield about 2 cups of grated coconut)

Instructions

1. 1

   Prepare and Crack the Coconut (5 minutes). First, locate the three 'eyes' at the top of the coconut. Pierce the softest eye with a screwdriver or a sharp knife and drain all the coconut water into a glass. This water is delicious and hydrating. To crack it, hold the coconut firmly in one hand over a bowl and tap it sharply around its 'equator' with the back of a heavy cleaver or a small hammer. Rotate the coconut as you tap until a crack forms and it splits into two halves.

2. 2

   Loosen the Coconut Meat (5 minutes). To make the meat easier to remove from the shell, use one of these methods. Method A (Heat): Place the coconut halves directly on a low gas flame, shell-side down, for 2-3 minutes. You may hear a crackling sound. Method B (Freeze): Place the coconut halves in the freezer for 30-60 minutes. The cold temperature will cause the meat to contract and pull away from the shell.

3. 3

   Remove the Meat from the Shell (5 minutes). Once cooled enough to handle (if using the heat method), insert a sturdy, blunt knife or a spoon between the white meat and the hard shell. Gently pry the meat out. It should come out in large pieces or as a whole half-cup.

4. 4

   Grate the Coconut Meat (5 minutes). Rinse the coconut pieces to remove any shell debris. If desired, you can peel off the thin brown skin with a vegetable peeler for a pure white result. Choose your grating method. Method A (Food Processor): Cut the meat into 1-inch cubes and pulse in a food processor with the shredding disc until finely grated. Method B (Box Grater): Use the medium-sized holes of a box grater to shred the coconut pieces.

Ingredients

• 2 cup Water
• 2 cup Whole Milk (Full-fat milk provides the best creamy texture.)
• 4 tbsp Jaggery (Use powdered or finely grated jaggery for best results.)
• 4 tsp Black Tea Leaves (Assam or CTC (Crush, Tear, Curl) tea works best.)
• 1.5 inch Ginger (Freshly grated or crushed.)
• 4 pcs Green Cardamom Pods (Lightly crushed to release flavor.)
• 1 inch Cinnamon Stick
• 4 pcs Cloves

Instructions

1. 1

   In a medium saucepan, combine 2 cups of water, grated ginger, crushed cardamom pods, cinnamon stick, and cloves. Bring the mixture to a rolling boil over medium-high heat and let it boil for 2-3 minutes to infuse the water with the spices.

2. 2

   Add the black tea leaves to the boiling spice water. Reduce the heat to low and simmer for 2 minutes. This step develops the color and flavor of the tea.

3. 3

   Pour in 2 cups of milk and increase the heat to medium. Allow the chai to come to a boil, watching it closely to prevent it from overflowing. As soon as it starts to rise, reduce the heat to low and simmer for another 1-2 minutes to thicken slightly.

4. 4

   Turn off the heat completely. Let the saucepan sit for 60-90 seconds until it stops bubbling. This is the most critical step to prevent the milk from curdling when jaggery is added.

5. 5

   Add the grated or powdered jaggery to the saucepan. Stir gently with a spoon until the jaggery is fully dissolved.

6. 6

   Using a fine-mesh tea strainer, pour the hot chai into serving cups. Serve immediately and enjoy.