Whisk 150 ml coconut milk with 1 tsp jaggery, 2 tsp nannari syrup and the seeds of 1 cardamom pod.
Spoon the almond gum jelly into a kulhad and pour in the coconut mixture.
Top with 2 scoops of ice cream.
A seaside dessert for Pongal dinners; share between two with spoons.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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