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Aadi thenga paal
Aadi paal" is a traditional South Indian sweet dish made during the Tamil month of " said, "Aadi paal" is also known as "Aadi thiruvizha paal," or "Aadi sweet paal." It is a type of sweet porridge
Can I skip soaking coconut in hot water?
It is optional but it helps for grinding, resulting in thick coconut milk so I highly recommend this step. Before grinding make sure it is not else it might splash . It can be warm.
can I use Thai coconut milk for inipu Thengai paal?
Traditional we grind coconut and water; extract milk and prepare Sweet coconut milk for prasadam. You can use thai coconut milk for instant version.
Can I mix both coconut milk
Boiling thick coconut milk might curdle so keep both milk separately. Boil thin coconut milk. Add thick coconut milk only after turning off the stove
Can I Use sugar?
Traditionally jaggery is used for aadi paal. Use any sweetener of your choice
Can I skip edible camphor?
Yes it is optional, skip
coconut based recipes in TMF
payasam recipes in TMF
Ingredients
3/4 cup coconut
Pinch of edible camphor
3/4 cup hot water
1/3 cup jaggery
3/4 cup water
1/4 teaspoon rice flour
3 tablespoon water
1/8 teaspoon cardamom powder
1 teaspoon ghee
5 cashews
1 teaspoon raisin
How to prepare Thengai paal with step by step pictures
- First, soak the coconut in 3/4 cup of hot water for 5 minutes
- Grind and extract thick coconut milk in a strainer. Keep aside
- transfer the coconut residue to the mixie
- Furthermore , add water and rice flour; grind
- Strain the thin coconut milk in a separate bowl and keep it aside
- Microwave jaggery and water for 2 minutes
- Add ghee and heat
- Furthermore, add cashews and raisins; saute till they change golden brown and transfer
- Filter and add jaggery water; bring to boil
- Add cardamom powder and thin coconut milk; mix well and bring to boil
- Furthermore, add edible camphor and roasted dry fruits
- Turn off the stove and add thick coconut milk
Ingredients
- 3/4 cup coconut
- Pinch of edible camphor
- 3/4 cup hot water
- 1/3 cup jaggery
- 3/4 cup water
- 1/4 teaspoon rice flour
- 3 tablespoon water
- 1/8 teaspoon cardamom powder
- 1 teaspoon ghee
- 5 cashews
- 1 teaspoon raisin
Instructions
- First, soak the coconut in 3/4 cup of hot water for 5 minutes
- Grind and extract thick coconut milk in a strainer. Keep aside
- transfer the coconut residue to the mixie
- Furthermore , add water and rice flour; grind
- Strain the thin coconut milk in a separate bowl and keep it aside
- Microwave jaggery and water for 2 minutes
- Add ghee and heat
- Furthermore, add cashews and raisins; saute till they change golden brown and transfer
- Filter and add jaggery water; bring to boil
- Add cardamom powder and thin coconut milk; mix well and bring to boil
- Furthermore, add edible camphor and roasted dry fruits
- Turn off the stove and add thick coconut milk
Video
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