Aadi Paal is a simple and delicious dessert prepared on the first day of Aadi month. Aadi Paal is made using jaggery and coconut milk as main ingredients. Aadi Paal is also called as Aadi Thengai Paal. Learn to make Aadi Paal with step by step pictures and video.
I love all jaggery based kheer or payasam and this is my favorite too. This Aadi Paal is more like a payasam but not too thick. Aadi Paal or Aadi Thengai Paal is very simple and easy to make with just minimal ingredients that is available in your kitchen.
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About Aadi Paal
Aadi Paal is made using jaggery, coconut, cardamom powder, ghee and nuts. Aadi Paal also called as Aadi Thengai Paal is a must for Aadi pandigai which is the first day of the tamil month Aadi. Aadi Paal has minimal ingredients yet tastes so delicious.
Aadi Paal is prepared to mark 1st day of Aadi month. However you can make it on other days and enjoy too as it is so tasty. Newly married son in law is invited to the in laws house and gifted with new clothes, gifts which marks the significance of Aadi. Aadi month is majorly dedicated to Goddess Amman.
Traditionally Aadi Paal is made using coconut milk and jaggery as main ingredients but to add flavor and taste cardamom powder, ghee fried cashews are added. Rice flour slurry can also be added to make it more thick and creamy.
With the goodness of jaggery and homemade coconut milk this Aadi Paal is simple yet tastes so good. We can make this for Aadi Velli too. Aadi Koozh, Aadi Kummayam and Aadi Paal are made for Aadi festival.
We usually do not have this practice of making recipes for Aadi but have tasted Aadi Koozh served in temples. Kummayam is my native special so amma makes it as an evening snack and I have learnt the recipe from her and my aunt who is an expert in making it.
This is the first time I am making and tasting Aadi Paal. This is more like coconut milk jaggery we serve it along with aapam but the method and taste varies. Jaggery coconut milk served with aapam is a no cook version but Aadi Paal is made more like a thin kheer or payasam.
Aadi Paal is very good and soothing for your tummy. Coconut milk has a lot of health benefits and also helps in digestion problems. Do try this Aadi Paal once at least if you haven’t and I am sure you will thank me later.
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Aadi Paal Ingredients
- Coconut – Use fresh coconut to make coconut milk. Fresh coconut gives more volume of coconut milk also gives great flavor to this drink.
- Jaggery – Use good quality organic jaggery. You can use block or powdered jaggery.
- Flavoring – Cardamom powder is the main flavoring used here. Adding edible camphor is optional but gives a divine taste.
- Ghee – Ghee is used for frying cashews.
- Cashews – Few broken cashews are fried in ghee and added. Though this is optional it tastes great when added.
How to make Aadi Paal Step by Step
1.Add 1 and 1/2 cups coconut along with 1 cup water to a mixer jar.
2.Blend well for a minute.
3.Now transfer this coconut mixture to a fine holed strainer placed over a bowl and press it with a spoon / spatula till all the milk is drained.You can use muslin cloth to drain too.
4.Now the extracted milk is the first coconut milk or thick coconut milk. Press and squeeze until all the milk is extracted and the mixture becomes dry. You will see at one point while pressing the milk will stop coming so this indicates you can stop here.
7.Thick coconut milk is ready.
8.Now take the remains in the strainer and add it back to the mixer. Add 1 and 1/2 cups of water to it.
9.Blend well again for few seconds.
10.Transfer the mixture to the same strainer. Press well to extract coconut milk.
11.Measure 3/4 cup thick coconut milk and 1/4 cup thin coconut milk and set aside.
12.To a pan add 1/3 cup jaggery.
13.Add 1/4 cup water to it.
14.Simmer until jaggery completely dissolves.
15.Switch off and transfer it to a strainer to remove impurities in jaggery if any. Discard the remains.
16.Jaggery syrup is ready. Set it aside.
17.Add it to a pan and let it boil for 2 minutes or until slightly thick.
18.Now add 1/4 cup thin coconut milk.
19.Mix it well.
20.Simmer for 2 minutes.
21.Switch off and add 3/4 cup thick coconut milk.
22.Add 1/4 teaspoon cardamom powder and a pinch edible camphor(optional).
23.Mix well.
24.You can serve aadi paal as such too or add ghee fried cashews and serve it. Heat 2 teaspoon ghee – add 5 cashews broken and fry until golden and switch off.
25.Add it and mix well. Serve and enjoy!
Aadi Paal is ready!
Expert Tips
- Simmer flame while adding thin coconut milk and switch off while adding thick coconut milk.
- After thick coconut milk is added, don’t let it boil then it will start splitting.
- You can even add raisins and saffron for extra flavor.
- The color depends on the jaggery color.
- You can mix 1 teaspoon rice flour with 2 tablespoon water make a slurry and add it along with thin coconut milk. This is done to make it more thick and creamy.
Serving & Storage
Aadi Paal is served with ghee fried cashews or as such too. It should be consumed within 3-4 hours of making as it keeps well in room temperature only for few hours. If stored in fridge it keeps well for 2 days but the fresh taste will not be there.
FAQS
1.Can I use store bought ready made coconut milk?
Yes you can use store bought coconut milk however the taste differs. Fresh coconut milk gives the best taste for aadi paal. You can even use frozen coconut to extract coconut milk.
2.Can I use sugar replacing jaggery?
You can replace jaggery with sugar but traditionally jaggery is used for making Aadi Paal.
If you have any more questions about this Aadi Paal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Aadi Paal Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Aadi Paal Recipe | Aadi Thengai Paal
Ingredients
- 2 teaspoon ghee
- 5 cashews
- 1/4 teaspoon cardamom powder
- a very piece edible camphor
To make coconut milk:
- 1 and 1/2 cups coconut
- water as required to make coconut milk
To make jaggery syrup:
- 1/3 cup jaggery
- 1/4 cup water for making jaggery syrup
Instructions
- Add 1 and 1/2 cups coconut along with 1 cup water to a mixer jar.
- Blend well for a minute.
- Now transfer this coconut mixture to a fine holed strainer placed over a bowl and press it with a spoon / spatula till all the milk is drained.You can use muslin cloth to drain too.
- Now the extracted milk is the first coconut milk or thick coconut milk. Press and squeeze until all the milk is extracted and the mixture becomes dry. You will see at one point while pressing the milk will stop coming so this indicates you can stop here.
- Thick coconut milk is ready.
- Now take the remains in the strainer and add it back to the mixer. Add 1 and 1/2 cups of water to it.
- Blend well again for few seconds.
- Transfer the mixture to the same strainer. Press well to extract coconut milk.
- Measure 3/4 cup thick coconut milk and 1/4 cup thin coconut milk and set aside.
- To a pan add 1/3 cup jaggery.
- Add 1/4 cup water to it.
- Simmer until jaggery completely dissolves.
- Switch off and transfer it to a strainer to remove impurities in jaggery if any. Discard the remains.
- Jaggery syrup is ready. Set it aside.
- Add it to a pan and let it boil for 2 minutes or until slightly thick.
- Now add 1/4 cup thin coconut milk.
- Mix it well.
- Simmer for 2 minutes.
- Switch off and add 3/4 cup thick coconut milk.
- Add 1/4 teaspoon cardamom powder and a pinch edible camphor(optional).
- Mix well.
- You can serve aadi paal as such too or add ghee fried cashews and serve it. Heat 2 teaspoon ghee – add 4 cashews broken and fry until golden and switch off.
- Add it and mix well. Serve and enjoy!
- Aadi Paal is ready!
Shobha
Delicious !
VSGopalarathnam
Thanks. This is exactly what my mom used to make and my wife made yesterday.
Senthil T
Thanks sharmi, now i am cooked well because of u only