Aadi paal | Aadi Thengai paal | thengai paal payasam | iyengar thirukanamudhu | aadi pandigi recipe | jaggery coconut milk | thengai with vellam | coconut milk payasam | Thengai Paal recipe | Aadi paal | kayi haalu with step by step pictures and video recipe. Check out the video recipes for the Thengai Paal video recipe. If you like the video pls SUBSCRIBE to my channel.
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
Leave a Reply