Thengai Thirattipaal (Coconut Cake)

Course : Curry
Serves: 24
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2 medium coconuts -- grated
2 cups jaggery -- powdered
2 tablespoons ghee
12 medium cardamom pods - seeds removed, ground

Preparation / Directions:

Grind grated coconut to a very fine paste, adding a little water if needed. Take jaggery, ground coconut and ghee in a heavy pan and cook on a medium flame for about 15 minutes, stirring continuously. Reduce to low flame and stir once in a while. Cook until mixture becomes thick and starts leaving the sides of the pan. Add cardamom powder, mix well and serve.

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