RED CHILLI TENDER COCONUT PULP PAALADA DESSERT

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.

Do try this recipe and put your feedback.

INGREDIENTS

Kashmiri Red chillies de-seeded and slit 40 grams

Cardamom pods                       - 10

Butter                                       - 2 tablespoons

Paaladai                                   - 100 grams

Sugar                                       - 200 grams

Tender coconut pulp                  - 200 grams

Tender coconut water                - 2 cups

FOR GARNISHING

Chopped Tender coconut pulp               - 1 tbsp

METHOD

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.

Garnish it with chopped tender coconut pulp and Serve chilled.

Yummy unique chilli tender coconut pulp dessert is ready to celebrate yourany special day.