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A simple and delicious South Indian classic. Freshly extracted coconut milk is sweetened with jaggery and delicately flavored with cardamom. Perfect with appam, idiyappam, or enjoyed as a light dessert.
For 4 servings
Extract Fresh Coconut Milk
Prepare the Jaggery Syrup
Combine and Flavor
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A simple and delicious South Indian classic. Freshly extracted coconut milk is sweetened with jaggery and delicately flavored with cardamom. Perfect with appam, idiyappam, or enjoyed as a light dessert.
This south_indian recipe takes 15 minutes to prepare and yields 4 servings. At 200.57 calories per serving with 1.14g of protein, it's a beginner-friendly recipe perfect for beverage or dessert or side.
Serve
Add a tiny pinch of edible camphor (pacha karpooram) or a 1/4 teaspoon of dry ginger powder (sukku podi) along with the cardamom for a traditional and aromatic twist.
Use palm jaggery (karupatti) instead of regular jaggery for a deeper, more complex, and earthy flavor profile.
For an even richer and creamier milk, reduce the warm water used for blending to 3/4 cup.
Coconut milk is rich in medium-chain triglycerides (MCTs), a type of fat that is more easily metabolized by the body for energy.
Unrefined jaggery retains minerals like iron, magnesium, and potassium, which are stripped away from refined white sugar.
Coconut contains lauric acid, which has been studied for its antimicrobial and anti-inflammatory properties, potentially supporting the immune system.
This is a naturally dairy-free and vegan recipe, making it an excellent choice for those with lactose intolerance or following a plant-based diet.
In moderation, it can be part of a healthy diet. Coconut milk provides healthy fats (MCTs) and some minerals. However, it is high in calories and saturated fat, and the jaggery adds sugar. It's best enjoyed as a traditional treat.
One serving of approximately 0.75 cup contains around 180-220 calories, primarily from the coconut fat and jaggery.
While you can use canned coconut milk for convenience, the flavor and texture will be significantly different. Freshly extracted milk has a lighter, sweeter, and more delicate taste that is characteristic of this dish.
The most common reason for curdling is adding hot jaggery syrup to the coconut milk. Ensure the syrup has cooled to room temperature before combining the two.
It can be served with puttu (steamed rice cylinders), certain types of dosas, or even enjoyed on its own as a light, comforting beverage or dessert.
Yes, you can use sugar, but jaggery provides a distinct, traditional, and slightly molasses-like flavor that is key to the authentic taste of this recipe. Jaggery also contains more minerals than refined sugar.