There are several versions of this dish, a few recipes calls for only three ingredients, while a few calls for as many as 10!! The one I went ahead is my MIL’s recipe and I kind of liked it. Also, it is a good idea to use fresh coconut instead of frozen ones in this recipe. The fresh coconut makes the dish sweeter and tastier.
We will need,
Coconut 1 cup grated
Jaggery ½ cup (more if you like it sweeter)
Milk 1 cup
Poppy seeds 1 tbsp
Sesame seeds 1 tbsp
- On a dry toasting pan, toast poppy seeds and sesame seeds separately till they become fragrant and start popping. Set them aside to cool.
- Grind the coconut with milk into a very smooth paste. (In fact coconut milk can be extracted and all the residual fibers discarded for a smoother consistency, but I prefer mine to be a slightly coarse)
- Now grind the cooled poppy and sesame seeds with the cardamom into a smooth powder. Mix it with the coconut milk mixture.
- Combine the mixture with Jaggery and some water and bring it to a gentle boil. Turn the heat off when the mixture is well combined and fragrant.
- Serve it hot or cold with fresh Shavige or Kadubu or Holige.