AIKANTHIKA

Cuisine: Andhra Pradesh state of India Ingredients: Thumbu kai coconut (refer note) – 1 medium Jaggery (preferably ‘Joni’ jaggery) – 3 cups Method: Break the thumbu kai coconut and grate it. In a heavy-bottomed vessel, put grated thumbu kai coconut and jaggery. Keep stirring. Stir until the mixture becomes a little sticky and thick. Don’t let the mixture become too dry, let it be moist. Once the mixture becomes thick enough to make balls, turn off the stove. After the mixture

Cuisine: South Indian Ingredients: Grated carrot – 2 cups Grated desiccated coconut – 1 ½ cups Cardamom powder – 1 teaspoon Coconut milk – 1 tablespoon Coconut oil – 2 tablespoons Chopped almond – 1 tablespoon Jaggery – ½ cup Method: In a heavy-bottomed vessel, put coconut oil and grated carrot. Sauté till the raw smell goes. Then add coconut milk and jaggery. Cook till jaggery melts. Add cardamom powder, chopped almond, and grated desiccated coconut. Cook till the mixture be

Cuisine: Karnataka state of India Ingredients: Coconut milk – 2 cups Coconut oil – 1 cup Bengal gram flour – 1 cup Jaggery – 2 1/2 cups Method: In a thick-bottomed pan, add coconut milk and jaggery and boil this mixture. Meanwhile, in another vessel, heat oil and add Bengal gram flour to it. Mix well and remove from the flame and keep aside. Boil the coconut milk mixture until single-thread consistency. Keep stirring continuously so that the mixture does not stick to the bott