Spicy Tender Coconut Paalada Dessert with Kashmiri Chili
1 hour 30 minutes
1120 reads
About Spicy Tender Coconut Paalada Dessert with Kashmiri Chili
Indulge in a surprising culinary fusion with Sachu's Kitchen's Spicy Tender Coconut Paalada Dessert. This innovative sweet treat masterfully blends the unexpected warmth of Kashmiri chilies with the refreshing sweetness of tender coconut, all within the comforting embrace of creamy paalada.Traditionally, chilies ignite savory dishes, but here, they add a subtle, intriguing kick, creating a delightful contrast that tantalizes the taste buds. The dessert is elegantly garnished with generous amounts of tender coconut pulp, soaked in its own fragrant water, making it a truly memorable and adventurous conclusion to any meal.Prepare to be amazed by this unique dessert – a testament to the exciting possibilities of flavor combinations!
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Recipe Time & More
Prep30 minutes
Cook1 hour
Total1 hour 30 minutes
Ingredients
- 30 gm Chillies kashmiri de seeded and slit, red
- 10 pod Cardamom elaichi
- 2 tbsp Butter
- 100 gm Paaladai rice adai - 100 grams paaladai
- 200 gm Sugar
- 200 gm Coconut tender pulp
- 2 cups Coconut Water
- 1 tbsp Garnishing or coconut for chopped tender coconut pulp
Instructions
Prepare the Chili Infusion
- Boil the Kashmiri chilies and cardamom pods in 2 cups of water. Simmer for 5 minutes, then drain and rinse the chilies thoroughly. Repeat this boiling, draining, and rinsing process four more times to remove any excess pungency.
Grind the Chilies
- Once rinsed, coarsely grind the chilies into a paste. Set aside.
Prepare the Coconut Mixture
- Coarsely grind the tender coconut pulp with the sugar. Set aside.
Cook the Paalada
- Cook the paalada in 2 cups of tender coconut water until soft and tender. This may take approximately 15-20 minutes, depending on the type of paalada used.
Combine and Cook
- Heat the butter in a pan over medium heat. Add the ground chili paste and cook for 5-10 minutes, stirring frequently, until fragrant. Add the cooked paalada and the coconut-sugar mixture. Stir well to combine.
Finish and Chill
- Continue cooking until the butter separates from the mixture and the dessert thickens slightly. Remove from heat and let it cool completely. Refrigerate for at least 2 hours to allow flavors to meld and the dessert to set.
Garnish and Serve
- Garnish with chopped tender coconut before serving. Enjoy!
Recipe Notes
Expert Tips
- For a milder flavor, reduce the amount of chili used or opt for a less spicy variety.
- Adjust the sugar to your preference. If using a sweeter paalada, you may need less sugar.
- To enhance the aroma, add a pinch of saffron strands along with the chilies while boiling.
- For a richer flavor, use homemade paalada if possible.
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Recipe Nutrition
Calories: 122kcalCarbohydrates: 25gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSugar: 25g
Saras Viswam
Articles: 17
4 Comments
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Looks so delicious! Thanks for the recipe.
Great recipe! I’m eager to try it.
Such a flavorful dish! Can’t wait to taste it.
Perfect dish! Can’t wait to cook it.