Aadi paal | thengai paal payasam
Coconut milk payasam, with jaggery and coconut milk as main ingredients
Servings: 2 people
Ingredients
- 1 cup coconut
- 2 cups warm water
- ½ cup jaggery
- 3 tsp ghee
- ¼ tsp cardamom powder
- Few cashew nuts
Instructions
- 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.
Notes
1. You can use store bought coconut milk too. If using, dilute it bit more to get thin coconut milk.
2. Do not boil after the first coconut milk. Else it will curdle.
3. Always mix the thengai paal payasam | aadi paal well before serving.