Goa is blessed with coconut trees. We, Goans, use coconut in almost all our food from breakfast to lunch to desserts. Coconut milk is freshly squeezed at home to make curries, kadi or ros. When milk is squeezed out of the coconut, the first round of thick coconut milk is called “aapros” and this “aapros” is used to make this recipe. Nallacho Ros translates to coconut juice. Nallacho ros is sweetened thick coconut milk which is a must when Goans make Vheet, Sanna or Shevyo. Adults and children enjoy alike sanna, vheet and shevyo dunked in this sweet coconut milk. It is popularly made to celebrate feasts and festivals in Goa.
What you will need:
| Ingredients | Quantity |
|---|---|
| Cardamom Powder | 1/5 teaspoon |
| Coconut | 1 cup |
| Jaggery | 1 1/2 tablespoon |
| Salt | 1 pinch |
| Water | 1 1/2 cups |
Prep Time: 15 minutes
Cook time: 0 minutes
Servings: Makes 2 1/2 cups
How to make it:
- Add fresh grated coconut to a mixer along with water. Grind into a fine paste.
- Take a bowl and place a strainer on top of it. Add a little amount of the ground coconut mixture at a time to the strainer. Squeeze out the coconut milk. Discard the coconut pulp.
Making Coconut Milk - To this thick coconut milk, add the jaggery, salt and cardamom powder.
- Mix everything well.
- Serve with sanna, vheet or shevyo. Consume within 24 hours of making.