Sweet Coconut Dip

Fri, Jun 13, 2008

Chutney, Sauces and Pickles, Indian Sweets (Mithai), Maharashtrian

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Ingredients:
1 cup freshly grated coconut,
1/3 cup jaggery,
1 cup water.

Method:
Blend coconut and water in a blender to extract thick coconut milk. Drain this milk with a seive, press out the remaining grated coconut with your finger and extract maximum juice out of it. Blend with more water if required. Add jaggery to it, mix well till it dissolves. Serve with any sweet.