Aadi Thengai Paal Payasam with Instant Coconutmilk, Iyengar Thirukanamudhu
Prep time
Cook time
Total time
Thengai paal payasam recipe
Author: Premalatha Aravindhan
Recipe type: Dessert
Cuisine: Indian
Serves: 4
Ingredients
- 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
Instructions
- 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
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
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
Recipe by Prema's Culinary at https://premasculinary.com/2020/07/aadi-thengai-paal-payasam.html