Aadi Thengai Paal | Aadi Paal Recipe | Thengai Paal Payasam
Ingredients
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
Method
👉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
Serves-4
Note-
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.