Coconut Milk Porridge

Dessert: Tengāppāl

Ingredients required

1. coconut                                 500 gm
2. rice                                          1 table spoon
3. khuskhus                                 50 gm
4. jaggery                                  500 gm

Procedure
Grate the coconut, soak it in warm water and leave it aside for 10 mts. In a pan heat jaggery with water. After the jaggery dissolves, boil for 10 mts.  Pass it through a strainer to get a pure solution. Keep it aside to cool. Take the grated coconuts out of  the water. squeeze it and collect the milk in a bowl. Pass the coconut milk through a strainer. Using a Mixer grind the khuskhus and rice with a little milk. Add this mixture to the coconut milk and warm it up a little. Do not boil. Remove from fire and allow it to cool. Add the cool jaggery water to this milk and mix well. Put the contents in the refrigerator for about 15 mts.
Now Tengāppāl  is ready to serve.

Coconut Porridge

Another variation is TèngāPāyasam. The ingredients required to prepare this are :

1. coconut                       250 gm
2. rice                                2 tablespoons
3. sugar                           150 gm
                            or
3. jaggery                        150 gm
4.  cashew nut                   25 gm
5. almond                          25 gm
6. raisin                            25 gm
7. saffron                       0.10 gm
8. cardamom                     10 gm
 

Soak rice for 10 minutes. Grind the soaked rice and grated coconut in a mixer to a paste. Add a glass of water and heat it.  Let it boil for 5 minutes. Add jaggery or sugar according to your taste. Boil for 10 more minutes. Prepare for the garnishing and decorate. It would be better to try this Pāyasam once with jaggery and another time with sugar. Both have quite different tastes.

Enjoy the cool coconut dessert.