This Aadi Paal Recipe | Thengai Paal Payasam Recipe is made with coconut milk, jaggery and prepared mainly on the first day of the Aadi / Ashadha Month. It can be made very quickly and it tastes so divine with the flavour of edible camphor.
For Making Coconut Milk: Chop 2 cups of coconut into bite-sized pieces. Transfer it to a mixer, pour 2 cups of water and grind it to a paste.
Place a vessel, then keep a filter over it. Pour the ground coconut paste over the filter. Then press it to extract coconut milk. First, measure and keep 1/2 cup of thick coconut milk.
Then dilute with water to make 1.25 cups of thin coconut milk. Heat 1 tsp of ghee in a small pan and roast the cashews, cardamom till golden colour. Keep by side.
In a pan, add the jaggery and pour 1/4 cup of water.
Heat and melt the jaggery. Then filter the jaggery.
Boil till the jaggery thickens a little, no string consistency is needed. Simmer the flame and pour the Thin Coconut Milk.
Boil for about 3 to 4 minutes in low flame. Now simmer the flame completely and pour the Thick Coconut Milk (don't do it in high flame, else it gets curdled). Give a quick mix and switch off the flame.
Add the roasted cashews, cardamom, edible camphor and mix well.
Prepare this Thengai Paal Payasam Recipe to celebrate this Aadi month.
Tips for Thengai Paal Payasam Recipe
I used homemade coconut milk, to shortcut the process you can use readymade tetra pack coconut milk too.
Adjust jaggery as per sweetness required for this Thengai Paal Payasam Recipe.
The colour of the payasam depends on the type of jaggery used. For a bright colour, use 'Paagu Vellam'.
Always filter the jaggery and then use it to remove the dirt and impurities.
Simmer the flame completely and then add the Thick Coconut Milk, else it gets curdled.
Also, don't boil furthermore, after the Thick Coconut Milk is added.
Even a few strands of saffron or raisins can be added for more flavour.
Addition of edible camphor lends a divine smell to the Aadi Paal Recipe, but don't add more, otherwise, the payasam tastes bitter.
Mix well every time before serving, as the paal settles at the bottom.