Can I make thengai paal ahead of time?

Yes. Refrigerate it for up to a day and reheat on very low heat, stirring gently and avoiding a full boil.

Can I use frozen coconut instead of fresh grated coconut?

Yes, but thaw it first and blend well with warm water. Fresh coconut will usually give a sweeter, more fragrant milk.

What do I do if the jaggery has sand or impurities?

Melt the jaggery separately in a little of the thin coconut milk or water, strain it, then add it to the saucepan.

Is thengai paal served hot or cold?

It is most commonly served warm, especially with idiyappam or appam, though it can also be lightly chilled.

How do I know the coconut milk is heated enough?

It should be hot and lightly steaming, but never bubbling hard. Once warmed through, switch off the heat.

Home / Recipes / south_indian / Thengai Paal

south_indianEasyveganvegetariangluten freedairy free

Thengai Paal

RATING

4.6/5(78)

TASTE SCORE

7/10

A light, soothing Tamil-style coconut milk drink gently flavored with cardamom and a little sweetness. It is often served alongside idiyappam or appam and tastes delicate, creamy, and comforting without feeling heavy.

PREP

15m

COOK

10m

SERVES

1 KATORI

185 cal

SERVINGS

INGREDIENTS

For 4 servings

2 cupcoconut · fresh, grated3 cupwater · warm, for extracting coconut milk3 tbspjaggery · grated2 pcscardamom · green pods, lightly crushed1 pinchsalt

NUTRITION · PER SERVING

185

CALORIES · 1 KATORI

Protein1g · 2%

Carbs17g · 37%

Fat13g · 63%

Fiber4g

Sugar13g

Saturated fat12g

Cholesterol0mg

Sodium50mg

Potassium265mg

Phosphorus50mg

How we calculate →

METHOD · 5 STEPS

prep · ~5 min
Extract the first coconut milk.
1.Add grated coconut and 1 cup warm water to a blender.
2.Blend until the coconut turns very fine.
3.Strain through a fine sieve or cloth and collect the thick milk in a bowl.
prep · ~5 min
Extract the second coconut milk.
1.Return the strained coconut solids to the blender.
2.Add the remaining 2 cups warm water and blend again.
3.Strain once more and collect the thinner milk separately.
boil · ~6 min
Warm the thin coconut milk with jaggery.
Pour the second coconut milk into a saucepan. Add jaggery, cardamom, and salt, then heat gently until the jaggery melts and the mixture is hot but not boiling.
TIPKeep the heat low so the coconut milk stays smooth and does not split.
mix · ~2 min
Stir in the thick coconut milk.
Turn the heat to the lowest setting and add the first coconut milk. Stir for 1 to 2 minutes just until warmed through, then switch off the heat.
TIPDo not let it come to a full boil after adding the thick milk.
serve
Serve the thengai paal warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Strain the coconut milk through a cloth for the smoothest, silkier thengai paal without gritty bits.
2
Warm the jaggery with the second, thinner extract first; this protects the rich first extract from curdling or splitting.
3
If your jaggery has impurities, melt it in a little thin coconut milk and strain before adding back to the pan.
4
Lightly crush the cardamom pods just before heating so the aroma infuses the milk more fully.
5
Once the thick coconut milk goes in, keep the flame very low and stop heating as soon as it is steaming.
6
Thengai paal thickens slightly as it cools, so loosen leftovers with a splash of warm water before reheating.
7
Serve it warm with idiyappam or appam, or chill it briefly for a softer, dessert-like drink.