Nallacho Ros is a must when Goan Hindus make Vheet, Sanna or Shevyo. The Sanna, Vheet or Shevyo are dunked in this sweet coconut milk.
1. Take fresh desiccated coconut in a mixer. Add water and grind into a fine paste.
2. Take a bowl with a strainer on top of it. Add a little amount of the ground coconut mixture and squeeze out the coconut milk. To this add the jaggery.
3. Also add in the salt and cardamom powder.
4. Mix everything well. This doesn't stay good too long especially in a tropical climate so prepare it prior to the meal you plan to serve it for and consume within 24 hours. Serve with sanna, vheet or tandlachyo shevyo.