Aadi thengai paal recipe | Aadi Paal recipe
Aadi paal recipe using coconut milk and jaggery is a traditional payasam recipe prepared in Tamil brahmin houses to treat newly wedded couple for Aadi 1 festival.
Servings: 3 people
Ingredients
Main Ingredients
- 1 cup Grated coconut (Thick coconut milk - 1/2 cup, thin coconut milk - 1/2 to 3/4 cup)
- 1 tbsp Raw rice OR Rice flour - 2 tsp
- ½ cup Grated jaggery
- 2 Cardamom
- 5 Cashews
- 2 tsp Ghee
- ⅓ cup Water
- 2 tbsp Chopped coconut bits
- a pinch Salt optional
Instructions
- Wash and soak raw rice in hot water for 30 minutes if using.
- Grate 1 cup of coconut and set aside.
- Grind it adding 1/2 cup of water, soaked rice or rice flour.
- Grind smooth. Strain and take the first thick coconut milk. Set aside.
- Grind the strained coconut again adding 1/2 cup of water.
- Take the second milk which is thin coconut milk. Set aside.
- Take powdered jaggery in a pan. Add 1/3 cup water and melt it.
- Strain it and remove impurities. Boil it for few minutes.
- Add second, thin coconut milk and boil for 2 to 3 minutes in medium flame.
- Switch off the flame. Add the first coconut milk. Mix well.
- Lastly add the cardamom powder, roasted cashews and coconut pieces.
- Mix well and serve warm. Enjoy !
Video
Notes
- Adjust the quantity of jaggery based on your taste.
- U can replace rice with rice flour but you should mix it without any lumps. Basically rice or rice flour is used to give thickness to the dish.
- U can add a pinch of saffron if you wish.
- Color of this payasam may vary based on the color of jaggery.
- Roasted coconut pieces can be added along with roasted cashews for more flavor.
- Adding a pinch of salt helps to increase the sweetness but its optional.