Aadi Thengai Paal Payasam with Instant Coconutmilk, Iyengar Thirukanamudhu
Aadi Thengai Paal Payasam, Hola Makkale Let’s welcome the Tamil Mathapurappu with delicious payasam called Thengai payasam. Using Readymade Store-bought coconut milk, jaggery, cardamom & Edible Camphor. Welcome the Tamil month Aadi with a dessert called Aadi Thengai Paal Payasam. Payasam is called Thirukanamudhu in Iyengar Paribashai. Very Traditional and Authentic dish also good for health. those who are having a mouth ulcer it is good to have Thengai paal payasam(coconut milk).
- Arisi Thengai Paal Payasam,
- Thengai sadam(coconut milk rice)
- Thengai Paal Murukku recipe
- How to make Coconut Milk at home
- Thengai Purana Poli
- Thengai sevai
Thengai Paal Pasayam Video Recipe:
Here are the Collections of Payasam Recipes for Aadi Velli, I would request you to check my other Payasam Recipes Like Paal Payasam, Thenga Payasam, Chakka Pradhaman (jackfruit Payasam), Semiya javvarisi Payasam, Rava Payasam, Paasi Paruppu Payasam, Aval Payasam, Rice Payasam.
Aadi Paal Recipe, Aadi Paal Payasam, Aadi Thengai Paal Payasam:
- 2 cups of Coconut milk(Thengai Paal)
- 1 cup Jaggery
- 2 cardamom crushed
- a pinch edible camphor
- 10 cashews
- 1 tsp rice flour+2 tbsp water
- Heat a pan add ghee, fry till golden. Once it turns golden remove from stove.
- Heat a pan add the jaggery and water, dissolve the jaggery and let it boil.
- drain the impurities and boil the jaggery water again
- add the cardamom & edible camphor mix well
- keep the stove in low flame and then add the coconut milk mix the rice flour with water mix well without lumps.
- add it with payasam and mix well. once the payasam started to thicken switch off the stove. Thengai Paal Payasam is ready to serve
rice flour slurry makes the payasam creamy so don't skip it
after adding the coconut milk don't boil it for long it will turn to curdle
before adding the coconut milk keep it in low flame and then add the milk
Step by step Aadi Thengai Paal Recipe, How to make Aadi Thengai Paal:
Heat a pan add ghee, fry till golden. Once it turns golden remove from stove.
Heat a pan add the jaggery and water, dissolve the jaggery and let it boil.
drain the impurities and boil the jaggery water again
add the cardamom & edible camphor mix well
keep the stove in low flame and then add the coconut milk mix the rice flour with water mix well without lumps.
add it with payasam and mix well. once the payasam started to thicken switch off the stove. Thengai Paal Payasam is ready to serve
Important Notes:
- I used the store-bought coconut milk you can use the fresh coconut milk
- rice flour slurry makes the payasam creamy so don’t skip it
- after adding the coconut milk don’t boil it for long it will turn to curdle
- before adding the coconut milk keep it in low flame and then add the milk
