Aadi Paal Recipe / Aadi Thengai Paal Payasam / Coconut Milk Payasam Recipe / Thengai Paal Payasam Recipe - Easy Payasam Recipes

 

Aadi Paal

Ingredients

Thick coconut milk - 1 cup

Thin coconut milk - 1/2 cup

Jaggery - 1/4 cup

Water - 1/4 cup

Salt - a pinch

Edible camphor - a pinch

Crushed cardamom - 1

Cashew nuts fried in ghee - 1 tsp

Method

Dissolve the rice flour in the thin coconut milk and keep it aside.

Pour water into a pan add the jaggery and dissolve, filter the liquid to remove impurities.

Pour the thin coconut milk into the jaggery and in low flame boil for 3 to 4 minutes. Reduce the flame and pour the thick coconut milk.

In low flame cook for few minutes and switch off the stove. Do not boil.

Add the cardamom powder, salt and edible camphor mix and enjoy hot.

Notes:

a) Fresh coconut milk is best to make this payasam, but canned coconut milk can be replaced.

b) Adding rice flour prevents from curdling.

c) Once thick coconut milk is added do not boil.

d) Colour of the recipe depends upon the quality of the jaggery.

e) Always mix before serving.

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