Aadi Thengai Paal | Aadi Paal | Thengai Paal Payasam

 Aadi Thengai Paal |  Aadi Paal Recipe | Thengai Paal Payasam

Aadi Thengai Paal /Aadi Paal / Thengai Paal Payasam

Aadi thengai paal is a delicious traditional Tamil Nadu style payasam/kheer variety made with coconut milk and jaggery. This is also called aadi paal which is made especially during the Tamil month of Aadi(July-Aug) in Tamil Nadu.It is usually given to newly wed couples.It is very easy to make and tastes absolutely yummy. Check out how to make traditional aadi thengai paal or aadi paal recipe below.


Thick coconut milk(1st milk)-1/2 cup 
Thin coconut milk(2nd milk)-1 cup
Jaggery-3/4 cup(according to taste)
Cardamom powder-1/4 tsp
Cashews -1 Tbsps
Ghee-1 tsp

Recipe Video


👉In a mixie jar add 1 cup freshly grated coconut and 1/4 cup water and grind to fine paste.Strain the ground coconut milk ,this milk is thick and is called the first milk set aside.

👉Again grind the same coconut with 1/2 cup water and strain the milk, this milk will be slightly watery and is called the second coconut milk or thin milk .set aside.

👉Heat a pan add jaggery and melt it with 1/2 cup water and strain it to remove impurities.

👉Again heat the strained jaggery in a pan add the second coconut milk or thin milk to this and mix well.  Allow it to boil for 2-4 mins in medium flame.Keep stirring continuously.

👉Add cardamom powder mix well.

👉Now add the first coconut milk or thick milk and immediately switch off the gas.

👉Roast few cashews in  ghee and add to the aadi paal mix well and serve.

Preparation Time-20 mins

After adding the 1st milk you should not boil the payasam . Switch off the gas immediately.
The colour of the payasam may vary according to the colour of the jaggery used.

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