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Narial doodh
(Hot coconut-flavored milk with spices)

Preparation and cooking time: 30 min
1 fresh coconut
5 cups (1.2 l) milk
1/2 teaspoon cardamom seeds
4 whole black peppercorns
1 tablespoon grated ginger
5 tablespoon sugar or
4 tablespoon honey

Break the coconut and collect the coconut milk. Heat the shell fragments directly over heat or in an oven until it is easy to pry the pulp from the shell. Pare away any brown skin from the pulp; then dice the pulp. Heat the milk. Dry-roast the cardamom seeds and blend them and the peppercorns until fine. Set aside. Put the diced coconut into a blender, along with 2 cups (475 ml) of milk, and blend for a minute or two, until the coconut is completely smooth.

Prop a strainer over a saucepan large enough to hold 2 quarts (1.9 I) of liquid. Pour the mixture through the strainer, while pressing the coconut against the strainer to extract its essence. Slowly pour the remaining hot milk over the strained coconut and continue to press in the same way. Then squeeze the coconut in your hand to extract the remaining liquid. Discard the strained coconut. Add the coconut milk, ground spices, ginger, and sweetener to the mixture and put over heat until it almost boils. Serve hot.