Aadi paal | thengai paal payasam

Aadi paal | Thengai paal payasam – Easy to make coconut milk payasam – Aadi paal recipe with full video and step by step pictures.

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 payasam
• Aval payasam
• Carrot payasam
• Kasa kasa payasam

Thengai paal payasam

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Aadi paal | thengai paal payasam

Coconut milk payasam, with jaggery and coconut milk as main ingredients

Course Dessert, Traditional sweet

Cuisine Indian

Keyword Festival recipes, Navratri recipes, South Indian festival, sweets

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Author Jeyashri suresh

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.

Video

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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.

• 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.