This classic dessert with a twist of coconut and milk is an easy and delicious way to incorporate coconut milk into a meal. Kaveri is a popular Indian sweetmeat and is made with coconut milk and sugar.
Although the original recipe makes for a pretty sweet treat, you can use any milk that is sold with it, or the less sweet version of the original recipe, which uses coconut milk, coconut milk, water, and sugar.
Here I am, but I just bought a few more of your videos, and I’m going to try and make my own. I really like you, and know you like to keep your mouth on me, but I don’t want to spoil anything.
If you’re making your own kaveri, you can use coconut milk from any kind of milk, just be careful to avoid coconut milk with added turmeric. The turmeric will be responsible for the bright turmeric taste of your kaveri and make it taste a little weird. This is a common mistake for people who are new to making kaveri. They think coconut milk is the same as regular milk, when in reality it is different.
Well, I just wanted to point out that if you want to be able to use coconut milk or any other milk to make a kaveri, you should not add any turmeric to the milk. It will make your kaveri taste weird. If you’re using coconut milk in your kaveri to make it the same as regular milk (which is what many people here are doing), don’t expect it to taste as good.
You can add turmeric to coconut milk to make it taste much better, but I would advise against it.
And while you’re at it, add some ginger, cilantro, and chilies to the milk to make kaveri taste much better too.
A kaveri is a milk-based drink and one of the commonest (but not universally accepted) beverages that are used in ayurveda. Although the practice is ancient, it hasn’t been widely accepted in the western world. The main reason is that it is believed to have a bad taste. Of course, there are several ways of making a kaveri taste good.
