Thengai Pal recipe by Ramya Praveen

Coconut milk- 200ml
Jaggery - 150 (200 gms if u like it very sweet)
Water - 100ml

In a heavy bottom Pan put the jaggery and water (Jaggery moolgara alavukku thanni podanum). and make the jaggery syrup.....
Syrup light a thick aagum podhu switch it off (oru kambi padham varam podhu off pannidu)
Let it cool..

Now in another pan boil the coconut milk. Romba heat panna koodathu... Coconut milk warm aagum podhu start mixing the jaggery syrup and add some elachi powder, keep stirring continuously. Boil it for couple of mins and switch it off.....

this is the traditional thengai pal we make with idiyappam....