Title: Thengai Thirattipaal (Coconut Cake)
Categories: Indian
Yield: 24 Servings

2 Coconuts; grated
2 c Jaggery; powdered
2 tb Ghee
12 Cardamon pods; powdered

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 on
Feb 17, 1998