Red Chilli Tender Coconut Pulp Paalada Dessert

4 from 1 vote

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A unique sweet dessert with spicy hot red chilli cool tender coconut pulp and paalada garnished with chopped tender coconut pulp dunked in tender coconut water from Sachu's Kitchen.Red chilli's are used for spicy dishes,but for a change i have used it for a sweet dessert.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Served AsDesserts
CuisineFusion
Servings 8
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Ingredients
  

  • Kashmiri Red chillies de-seeded and slit 30 grams
  • Cardamom pods - 10
  • Butter - 2 tablespoons
  • Paaladai rice adai - 100 grams
  • Sugar - 200 grams
  • Tender coconut pulp - 200 grams
  • Tender coconut water - 2 cups
  • FOR GARNISHING Chopped Tender coconut pulp - 1 tbsp
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Instructions
 

  • Boil kashmiri red chillies in 2 cups of water adding 2 pods of cardamoms.
  • Cook for 5 minutes and drain the water and wash weel the cooked kashmiri red chillies.
  • Again cook kashmiri red chillies with 2 cups of water with 2 cardamom pods.
  • After 5 minutes wash the kashmiri chillies .
  • Do the above process for 5 times to remove the pingent smell of kashmiri chillies.
  • After 5 times grind the kashmiri red chilli to a coarse pase and keep aside.
  • Grind the tender coconut pulp with 200 grams of sugar coarsely and keep aside.
  • Heat 2 tbsps of butter and add ground kashmiri red chilli paste and cook in medium flame for 5 to 10 minutes.
  • Meanwhile cook the paalada in tender coconut water till the paalada becomes soft.
  • Add the cooked paalada,and ground tender coconut pulp paste to the cooked kashmiri red chillies paste and mix well.
  • Cook till butter seperates from the kashmiri red chilli dessert.
  • Remove from fire and refregirate for some time.
  • Remove from fire and refregirate for some time.
  • Yummy unique chilli tender coconut pulp dessert is ready to celebrate yourany special day.

Notes

Adjust the quantity of kashmiri chillies according to your spiciness.

Please appreciate the author by voting!

4 from 1 vote
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