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A comforting and traditional South Indian sweet beverage made from fresh coconut milk, sweetened with jaggery, and delicately spiced with cardamom and dry ginger. Traditionally served with appam or idiyappam, it's also a soulful drink on its own.
Extract Fresh Coconut Milk
Prepare the Jaggery Syrup
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A comforting and traditional South Indian sweet beverage made from fresh coconut milk, sweetened with jaggery, and delicately spiced with cardamom and dry ginger. Traditionally served with appam or idiyappam, it's also a soulful drink on its own.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 284.25 calories per serving with 1.74g of protein, it's a beginner-friendly recipe perfect for beverage or snack or dessert.
Combine and Flavor
Serve
For a thicker, creamier drink, blend 1 tablespoon of soaked cashews or almonds with the coconut during the first extraction.
Add a few strands of saffron to the warm jaggery syrup to infuse a delicate flavor and a beautiful golden hue.
Replace jaggery with palm sugar (karupatti) for a deeper, more complex caramel-like flavor profile.
Garnish with finely chopped pistachios or almonds before serving for added texture and richness.
The medium-chain triglycerides (MCTs) found in fresh coconut milk are easily metabolized by the body, offering a readily available source of energy.
The combination of dry ginger (sukku) and cardamom is traditionally known to soothe the stomach, aid digestion, and prevent bloating.
Jaggery is a good source of iron and magnesium, while coconut provides essential minerals like manganese and copper, which support bone health and metabolic function.
Made with natural ingredients like coconut and jaggery, this drink is free from refined sugars, artificial flavors, and preservatives.
One cup (approx. 240ml) of Thengai Paal contains around 275-300 calories, primarily from the healthy fats in coconut milk and the carbohydrates in jaggery.
Yes, in moderation. It's a natural, unprocessed beverage. Coconut milk provides beneficial medium-chain fatty acids (MCTs), and jaggery is a source of minerals like iron and magnesium, making it a healthier alternative to drinks made with refined sugar. However, it is calorie-dense.
Absolutely. For a quick version, use one 13.5 oz (400ml) can of full-fat coconut milk and dilute it with 2 to 3 cups of water. Warm it gently before adding the jaggery syrup. The flavor of fresh coconut milk is superior but canned is a great substitute.
Curdling usually happens due to high heat. Either the coconut milk was boiled, or the jaggery syrup was too hot when added. Always combine them at a warm, not boiling, temperature and never boil the final mixture.
It is best consumed fresh on the day it is made. You can store leftovers in an airtight container in the refrigerator for up to 24 hours. The milk may separate upon chilling; simply stir well before serving.
Traditionally, it is served warm as a sweet side dish for South Indian dishes like appam (rice hoppers) and idiyappam (string hoppers). It's also delicious as a standalone comforting beverage, either warm or chilled.