Thengai Thirattipaal (coconut Cake)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 24 | Servings |
INGREDIENTS
| 2 | Coconuts, grated | |
| 2 | c | Jaggery, powdered |
| 2 | T | Ghee |
| 12 | Cardamon pods, powdered |
INSTRUCTIONS
Grind grated coconut to a very fine paste, adding a little water if needed. Take jaggery, ground coconut and ghee in a heavy pan and cook on a medium flame for about 15 minutes, stirring continuously. Reduce to low flame and stir once in a while. Cook till mixture becomes thick and starts leaving the sides of the pan. Add cardamon powder, mix well and serve. From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 18mg
Potassium: 42.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g