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
