Aadi is the 4th Month of the Tamil Calendar, Aadi is very
auspicious for the Ammans. Aadi Month has many festival days including
aadi pirappi - First day of Aadi
aadi perukku/18 - Peak of Aadi (18th day of Aadi month)
aadi velli - Aadi Friday
aadi cevvai - Aadi Tuesday
aadi amavasai - Aadi New Moon day
aadi pooram – Full Moon day of Aadi
This year, Aadi pirappu is coinciding with Aadi Velli (Friday)
also, making it all the more auspicious.
There are many special recipes for the Aadi festivals. Today I am
providing the aadi Thangai Paal (Coconut Milk) Recipe.
Recipe Cuisine : South Indian | Recipe
Category: Dessert
Preparation Time: 15 mins
| Cooking Time: 20 mins | Serves: 3
Ingredients:
¾ cup
|
|
½ cup
|
|
Grated Jaggery
|
½ cup
|
Cardamom Powder
|
1/2 tesp
|
Cashew Nuts
|
10
|
Dry Grapes
|
10
|
Ghee
|
1 tbsp
|
Edible Camphor (pachai karpooram)
|
A pinch
|
Procedure:
1. In a heavy bottomed pan, add the jaggery and
2 tbsp of water. Wait till the jaggery
melts completely and filter the syrup using the steel filter. [you should keep
the flame at simmer only]
2.
Meanwhile, heat the ghee in a pan, fry the cashew nuts and dry grapes till they
become golden color.
3.
Now mix the second extract coconut milk and jaggery syrup. Bring this to boil and
keep the flame at simmer.
4.
Now add the first extract coconut milk and switch off the flame. Mix them well.
5.
Then add the cardamom powder, edible camphor, fried cashew nuts and dry grapes.
Tasty and yummy Aadi Thengai Paal is
ready to serve.
Note:
1. The
color of the paal will depend on the type of jaggey used.
2. As
I was preparing for morning pooja in a hurry , I couln’t take step by step
photos.
2 comments:
This is so new to me and loved the recipe. It looks so YUM
super delicious thengai pal.
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