AADI PAAL - AADI THENGAI PAAL PAYASAM

     Aadi Paal or Aadi Thengai Paal Payasam is a traditional dessert prepared on the first day of the Tamil Month Aadi.  Aadi Paal is a simple concoction made with Coconut Milk & Jaggery with a mild note of Cardamom in it. A simple delicacy usually prepared as an Offering to God (Naivedhyam) on the first day of the month of Aadi. 
     I have always felt that something was missing in this Payasam as such, when I was a kid.  With the taste buds and senses where there was always a base ingredient in any of the Payasams I have tasted. Aadi Paal seemed to be just a concoction made with Coconut Milk & Jaggery.  Later to realise that it is the traditional method of preparing this Aadi Thengai Paal Payasam. This Aadi Paal can be incorporated within minutes and if you readily have Coconut Milk, the job gets much easier. Simple, yet delectable!.  
     I have added Cashews & Raisins fried in Ghee to make it look more or less like a Payasam. But it is purely optional. Some recipes even call for adding a little amount of soaked & ground Raw Rice/Rice Flour along with Jaggery and Coconut Milk, which is called as Arisi Thengai Paal Payasam, another version of Aadi Paal.


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Cuisine - Tamil Nadu (South India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4-6
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 15 -20 Minutes

HOW TO MAKE AADI PAAL - AADI THENGAI PAAL PAYASAM

AADI PAAL - AADI THENGAI PAAL PAYASAM

INGREDIENTS:

For Aadi Paal:

To Garnish (Optional):

METHOD:

• Add Jaggery into the Water, boil this on a high flame for few minutes.
• Lower the flame and boil for 5–6 minutes and strain for any impurities.
• Mix thin Coconut Milk along with the Jaggery Syrup and boil it on a low flame, stirring continuously.
• Powder the Cardamoms with a few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder to the above and mix well.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Heat Ghee in a separate pan, fry Cashew nuts and  Raisins.
• Add these to the Aadi Paal and mix well.
• Serve Aadi Paal hot or cold.

 

AADI PAAL - AADI THENGAI PAAL PAYASAM

NOTES:

• Can add edible Camphor to this Aadi Paal.
• Some recipes call for adding ground Rice/Rice flour along with the Jaggery & Coconut Milk concoction.
• Adjust the sweetness to suit your preference.
• Adding fried Cashew nuts & Raisins are purely optional.
• Make sure the Aadi Paal is not watery, cook until it reaches the desired consistency.
• Once the Coconut Milk is added, it should be cooked on a low flame & stir the mixture continuously.