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A simple yet delicious South Indian classic, this creamy coconut milk is sweetened with jaggery and scented with cardamom. Known as Thengai Paal, it's the perfect partner for soft appams and idiyappam, ready in minutes.
For 4 servings
Prepare the Jaggery Syrup (2 minutes)
Combine Ingredients (2 minutes)
Mix and Serve (1 minute)
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A simple yet delicious South Indian classic, this creamy coconut milk is sweetened with jaggery and scented with cardamom. Known as Thengai Paal, it's the perfect partner for soft appams and idiyappam, ready in minutes.
This south_indian recipe takes 5 minutes to prepare and yields 4 servings. At 333.65 calories per serving with 2.79g of protein, it's a beginner-friendly recipe perfect for breakfast or side or dessert.
Add a pinch of dry ginger powder (sukku podi) along with the cardamom for a warming, spicy note that complements the sweetness.
For some texture, stir in a tablespoon of finely chopped cashews or almonds before serving.
While jaggery is traditional, you can substitute it with an equal amount of coconut sugar or maple syrup for a different flavor profile.
Mash a small, ripe banana and whisk it into the sweetened coconut milk for a delicious variation often served in some regions.
Coconut milk is a rich source of medium-chain triglycerides (MCTs), a type of saturated fat that is more easily metabolized by the body for energy compared to other fats.
Unlike refined white sugar, jaggery is an unrefined sweetener that retains trace minerals like iron, magnesium, and potassium, which are beneficial for overall health.
Cardamom, a key flavoring agent in this recipe, has been traditionally used in Ayurvedic medicine to help soothe the digestive system and alleviate issues like indigestion and bloating.
In moderation, it can be part of a healthy diet. Coconut milk provides beneficial medium-chain fatty acids (MCTs), and unrefined jaggery contains more minerals than white sugar. However, it is high in calories and sugar, so it should be consumed as an occasional treat.
One serving of Sweetened Coconut Milk (approximately 0.5 cup or 120ml) contains around 270 calories, primarily from the fat in coconut milk and the carbohydrates in jaggery.
Curdling usually happens due to a temperature shock. If you mix hot jaggery syrup directly into cold coconut milk, the fats can separate. Always let the jaggery syrup cool to room temperature before combining.
Yes, you can use regular sugar, brown sugar, or coconut sugar. However, traditional jaggery provides a unique, earthy, and caramel-like flavor that is central to the authentic taste of this dish.
This is a versatile side. It pairs wonderfully with puttu (steamed rice and coconut cylinders), dosas, or can even be enjoyed on its own as a simple, light dessert drink.
You can, but the result will be much thinner and less creamy. For the authentic rich taste and texture, full-fat coconut milk is highly recommended.