Thengai Thirattipaal (Coconut Cake)

Recipe Ingredients

2		Coconuts - grated
2 cups	474ml	Jaggery - powdered
2 tablespoons	30ml	Ghee
12		Cardamom pods - seeds removed, ground

Recipe 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 until mixture becomes thick and starts leaving the sides of the pan. Add cardamom powder, mix well and serve.

Source:
Southern Delights by Parwathy Akhileswaran

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