Aadi Thengai 🥥 Paal Payasam

Name: Aadi Thengai 🥥 Paal Payasam
Total time: 600 s
Yield: 3 people servings
Cuisine: Indian
Ingredients: 1 Coconut 🥥; 1 cup Jaggery; Small cup 9-10 Cashews; Small cup 8 -9 Raisins; 1 tbsp Elaichi; as needed Water; 1 tbsp Ghee

Padmini Venkatesan @15Padmini

#CA26
Week 10 Theme: June's Finest!

From ancient temple traditions to our homes. 💫 Offering sweet coconut milk and jaggery to the Divine Mother Goddess Amman to welcome the festive season. 🥥✨ and seeking her blessings for health, peace, and prosperity. 🙏🌿

The Tamil term 'Aadi Velli' denotes the Fridays that fall during the Tamil month of Aadi (July-August), which glorifies Goddess Shakti (Maa Durga)- the divine feminine power. Aadi Friday celebration also heralds the onset of the monsoons and signifies the power of the water Goddesses.

Coconut milk has many health benefits including nutrition, vitamins and good for skin.
As coconut production is at it's peak during
Adi month and seasonal availability and many sweet dishes are prepared using coconut.

#CA26
Week 10 Theme: June's Finest!

Padmini Venkatesan @15Padmini

#CA26
Week 10 Theme: June's Finest!

Saved

Ingredients

10 minutes

3 people servings

1Coconut 🥥
1 cupJaggery
Small cup 9-10Cashews
Small cup 8 -9Raisins
1 tbspElaichi
as neededWater
1 tbspGhee

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Steps

10 minutes

1

Firstly wash the coconut and then break it half after that make small pieces of coconut.
2

First milk (thick): Blend the grated coconut with 1/2 cup of warm water in a mixer. Strain using a fine sieve or muslin cloth to collect the thick, first-pressed coconut milk (Mudhal Paal). Set this aside.
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4

Add the crushed jaggery to a saucepan with 1/4 cup of water. Heat until the jaggery melts completely. Filter the liquid through a fine strainer into a clean pan to remove any impurities
5

Bring a gentle boil to coconut milk and then add the jaggery syrup to a gentle boil for 2-3 minutes. Simmer on a medium-low flame for 3 to 4 minutes, stirring constantly. Do not let it boil rapidly, or it may curdle.
6

In a separate small pan, heat 1 tsp of ghee and fry the cashew nuts until golden brown add cardamom powder and pour it in the coconut 🥥 pal payasam. Serve warm or chilled. Enjoy coconut pal payasam😋
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