Thengai Paal

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   serve

   Serve the thengai paal warm.

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