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A sweet delicacy from lands of south india. .
- Remove the cream from the coconuts.
- Blend the cream along with the water in a mixer till it becomes thick and saucy. Keep aside.
- Combine 2 tbsp milk with the cornflour and make a thick paste. Keep aside.
- Boil the remaining milk in a deep pan and when it starts boiling, add the cornflour paste, while stirring continuously to prevent lump formation.
- Lower the flame and add the sugar, mix well and remove from the flame.
- Cool completely and add the prepared coconut sauce and blend to a uniform consistency.
- Add more sugar if the tender coconut water is not sweet.
- Serve chilled.
- You can use custard powder in place of cornflour.
This recipe was contributed by chitvish on 29 Aug 2011
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