July 17, 2015

Aadi Thengai Paal

     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

¾ cup
½ cup
Grated Jaggery
½ cup
Cardamom Powder
1/2 tesp
Cashew Nuts
Dry Grapes
1 tbsp
Edible Camphor (pachai karpooram)
A pinch
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.
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.


Kushigalu said...

This is so new to me and loved the recipe. It looks so YUM

kitchen queen said...

super delicious thengai pal.

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