Friday, July 14, 2023

Aadi Paal Recipe

Aadi paal is a sweet drink with jaggery and coconut milk as main ingredients, prepared especially on the 1st day of Tamil month Aadi. It is very simple recipe that you can try for the festive month.

aadi paal recipe

Though aadi paal is typically made to mark 1st day of aadi, it can also be made to offer to God during Navarathri.

Check out my thengai payasam and chana dal payasam in this website.

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Every year I wanted to try this but kept postponing. Because we do not have this practice of making this on Aadi 1. Also I make coconut milk with jaggery for appam always. So thought why is this different and is it necessary to post as recipe.

But once I made, realized this is smooth, creamy and method of preparation varies. It was balanced tasting that you should try if you have not yet. It is really soothing for your stomach too.

Ingredients

Just the basic ingredients, but needs extra time for preparation.

Aadi paal ingredients
  • Coconut - Fresh grated coconut gives good amount of coconut milk.
  • Jaggery - Use good quality jaggery, organic jaggery powder if possible.
  • Rice flour - To prevent curdling as well as give a smooth, creamy texture.
  • Cashews, cardamom, ghee

See recipe card for quantities.

Instructions

Extracting coconut milk is the only main task in this.

coconut

1. Take coconut and ¾ cup water in a blender firstly.

grind

2. Then grind well smoothly.

strain

3. Place a metal strainer over a bowl and then pour ground coconut in it.

squeeze coconut milk

4. After that, press coconut milk out of it.

1st extract thengai paal

5. Then, collect the thick coconut milk and set aside.

second extract

6. Again return the remains of coconut with another cup of warm water.

second extract coconut milk

7. Squeeze and extract the second coconut milk.

rendam paal

8. Collect this thin coconut milk and set aside.

jaggery

9. Then take crushed jaggery and 2-3 tablespoon of water in a pan.

dissolve jaggery

10. Bring to boil and let the jaggery dissolve in it.

strain

11. Strain and keep aside. After that, wash the vessel to get rid of the impurities in it and take dissolved jaggery.

thin coconut milk | aadi paal preparation

12. Then add thin coconut milk and mix well.

mix aadi paal

13. Let it come to boil in medium flame.

rice flour

14. Add rice flour dissolved in water and mix well.

boil

Mix well and bring to boil furthermore.

thick coconut milk

Switch off flame and then add the thick coconut milk.

cardamom

15. After that, add powdered cardmom and mix well.

mix

16. Aadi paal is ready.

roast cashews

17. Heat ghee and roast broken cashews. Let the flame be low and wait until cashews turn golden in colour.

add cashews

18. Add to the coconut milk and aadi paal ready.

You can offer this to God on first day of Aadi. Tastes best when had warm.

Aadi thengai paal

Storage

Should be consumed within 3 hours when stored in room temperature. You can keep in fridge as soon as you prepare and consume within next day. Since it is coconut milk, it gets spoiled soon, so consume as soon as possible.

Top tip

  • Do not boil after adding thick coconut milk.
  • Adding rice flour prevents curdling.

Looking for other recipes like this? Try these:

aadi thengai paal payasam

Recipe card

aadi paal
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Aadi Paal Recipe | Aadi Thengai Paal

Aadi paal is a sweet drink with jaggery and coconut milk as main ingredients, prepared especially on the 1st day of Tamil month Aadi. It is very simple recipe that you can try for the festive month.
Course Drinks
Cuisine Indian
Prep Time 15 minutes
Cook Time 6 minutes
Servings 3 people
Cup measurements

Ingredients

Instructions

  • Take coconut and ¾ cup water in a blender firstly.
  • Then grind well smoothly.
  • Place a metal strainer over a bowl and then pour ground coconut in it.
  • After that, press coconut milk out of it.
  • Then, collect the thick coconut milk and set aside.
  • Again return the remains of coconut with another cup of warm water.
  • Squeeze and extract the second coconut milk.
  • Collect this thin coconut milk and set aside.
  • Then take crushed jaggery and 2-3 tablespoon of water in a pan.
  • Bring to boil and let the jaggery dissolve in it.
  • Strain and keep aside. After that, wash the vessel to get rid of the impurities in it and take dissolved jaggery.
  • Then add thin coconut milk and mix well.
  • Let it come to boil in medium flame.
  • Add rice flour dissolved in water and mix well.
  • Switch off the flame and lastly add thick coconut milk.
  • Add cardamom powder and mix well.
  • Heat a pan with ghee and roast cashews in it.
  • Let the flame be low and wait until cashews turn golden in colour.
  • Add to the coconut milk and aadi paal ready.

Video

Notes

  • Do not boil after adding thick coconut milk.
  • Adding rice flour prevents curdling.
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The post Aadi Paal Recipe appeared first on Raks Kitchen.



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