Aadi paal | thenga paal payasam is a traditional payasam recipe made during the first day of the Tamil month aadi. Apart from this we can make this for Navaratri neivedyam too. Homemade coconut milk gives an excellent flavor and taste to the payasam. This is a vegan recipe too as we are not adding any milk in this payasam. Coconut milk and jaggery are the main ingredients of this payasam. Cardamom powder and Ghee roasted cashew nuts enhances the taste. I posted this recipe in Jeyashri’s kitchen few years ago and now it is updated with full video. Also check out our full collection of Aadi pandigai recipes. Check out our jaggery based payasam recipes
Samba rava payasamAval payasam Carrot payasamKasa kasa payasam
Thengai paal payasam
In a mixie jar add the coconut and add 1 cup warm water to this.
Grind this into a smooth paste.
Filter this.
Extract 1 cup of thick coconut milk. We call this is onnam paal, the first milk.
Grind the same coconut again with 1 cup of warm water.Filter this.
Extract 1 cup of thin coconut milk, rendam paal.
In a sauce pan add the jaggery and add ¼ cup of water.
Boil this and melt the jaggery.Filter the impurities.Add this back to the sauce pan.
Add the second coconut milk.Boil this for 3 minutes.
Add the thick coconut milk now.Do not boil after adding this thick milk, it will get curdled.
Add the cardamom powder to this.Mix well.
Switch off in 2 minutes.Roast cashew nuts in ghee .Add this to the payasam.
Mix well.
Aadi paal | Thengai paal payasam is ready.
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