How to cook or make Tender Coconut Prathaman
Tender Coconut Prathaman Karikku Prathaman Ingredients:
(1) Tender coconut – 10
(2) Jaggery – 2 kg
(3) Dry grapes – 100 grams
(4) Coconut – 5
(5) Ghee – 250 grams
(6) Cardamom – 10 grams
(7) Cashew nuts – 100 grams
Procedure for cooking Tender Coconut Prathaman Karikku Prathaman
Break the tender coconut and take the water out. Scrap out the tender
part. Grate the coconut and squeeze out first and second milk of coconut.
Melt the jiggery and filter out. Keep a thick bottomed vessel in the stove,
add tender coconut and its water and boil. After both are mixed together
add the melted jaggery and stir well. Pour 100 grams ghee and stir well.
When it attains thread consistency pour 12 glasses of second milk of coconut.
On boiling, pour 4 glasses of first milk of coconut. When mixture starts
getting thick take the vessel from the stove. Heat the remaining ghee
and roast casew nut and dry grapes in that and pour them into the prathaman.
Finally add cardamom also.
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