One of my favourite ways to have milk with jaggery (Jaggered Milk, LOL!!) is as dessert. These simple coconut cakes are just wonderful and pairs very well with our flavourful milk. And as the ‘Pride of cows’ milk is creamy in nature, this is just the perfect way to enjoy the goodness and taste alike!!
The ingredients cannot get simpler than this. The only thing that you have to take care is the right proportion and proper measurements.
½ cup fresh coconut finely ground
¼ cup granulated sugar
¼ cup semolina (roasted optional)
Very simple indeed... In a wok, take all three ingredients and with a sturdy spoon, mix them well.
Once thoroughly mixed, put it on a medium to low flame and constantly stir it, till the mix comes together as a dough and leaves the sides of the wok. This can take anywhere from 5 to 8 minutes. Make sure to constantly stir it while the heat is on, as the semolina can easily catch on the sides of the wok, and burn.
Once your dough is formed, neatly press it in an oiled plate and leave it to set, covered with aluminium foil. You can even refrigerate to cool it down faster.
Once set, cut it as big or small as u wish and serve with Jaggered Milk on the side.
Alternatively, I like to microwave these cakes in the Jaggered Milk for a minute or two on high. This way the flavours get mingled and pack in a punch better taste!! Serve it luke warm in winters and fridge cold during summer.