If you are a regular reader you would have noted my love for coconut milk. I love the subtle creaminess it imparts to the dish and totally addicted for its mild sweetness. Whenever I make dish for the kids I make sure I add thick coconut milk to enhance the taste. Except for sambar I used to add this to any gravy I make.
This sunday morning I woke up with the craving for rava kesari. Its long that we made it and wanted to add a twist to it. Tried to make it with coconut milk and it turned to be a wonderful dish. We made rava kichdi and coconut chutney to go along with and it made out a grand breakfast on a Sunday morning!
Here comes the recipe!
Thengai paal Kesari
Freshly grated coconut – 2 Cups (packed)
Sooji / Rawa – 1 Cup
Sugar – 1.5 Cups
Cardomom – seeds grounded 1/2 tea spoon
Salt – a pinch
Water – 2 Cups
Ghee – 1 Table spoon (Use vanaspathi it for a vegan version)
Cashew – 6 (broken into small pieces)
How to make it ?
Reserve 3 Table spoon of grated coconut and grind the rest with 1/2 cup of water in a mixer or stone grinder. In a colander squeeze the ground paste and extract the milk. This is the first milk. Reserve it. Grind the paste again with 1 cup of water and squeeze aagin. This is called the second milk. Reserve it separately.
In a thick bottomed kadai heat the ghee and fry the cashews golden until brown. Drain them and reserve it. In the same kadai fry the Rawa stirring continously in low heat until a nice aroma comes up. Switch off the stove and reserve the rava.
In the same kadai boil 1 Cup of water with the second coconut milk with the salt. When it comes to a rolling boil add the fried rawa and keep stirring continously. At this point the mix will be pretty thick. Now add the sugar and mix well. Add the ground cardamom. Add the first coconut milk now and keep mixing. It will tend to form lumps but mix well and it will becomed smooth in the end. Keep the heat in moderate during the whole process. When you find there are no lumps simmer the stove and keep it covered for 3-4 minutes. Keep checking in between if the bottom is not getting sticky.
It will be done by this time. Add the reserved grated coconut and mix well. Add the cashews give a final stir. Keep it warm until serving. I am sending this to Vaishali of Holy Cow’s Sweet Vegan Event
This weekend I finally made this. Thanks to Jai for the foolproof steps. But I was not able to find the plastic sheet in all the nearby shops. Need to try out in other places next week. But will that stop me from trying out this ? I made use of a “dhoti” which my father generously gave me for my trials. Have posted the sample picts taken from it. I made some orange jelly for my elder one and that has posed for the trial.
(With table top lighting)
Isn’t it looking good? Will post the picture of the entire setup soon.