Ingredients
1/2 Cup thick coconut milk (1 time extracted )
1/2 Cup thin coconut milk ( 2 time extracted )
1/2 Cup powdered jaggery
1 tbsp chopped coconuts ( optional )
1/4 tsp cardamom powder
1/2 tsp ghee
Preparation
Add coconut in a mixer with warm water and blend.
Extract thick milk from this and keep aside. (This is 1 time milk )
Again blend this second time with little more warm water.
Extract the thin coconut milk and set aside. ( this is 2 time milk)
Roast the chopped coconut with ghee.
Method
In a pan add 4 tbsp of water, powdered jaggery and allow to boil for 3 to 4 minutes.
Strain this to remove impurity from the jaggery.
Now in the jaggery syrup add thin coconut milk(2 time extracted) mix well.
When it starts boiling , add the thick coconut milk(1 time extracted ) mix well and switch off the gas.
Add cardamom powder and roasted coconut.
Ready to serve Aadi Thengaai paal payasam.
You can serve this hot or cold.
Note:
After adding thick coconut milk don't boil it .
Normally fried cashewnuts and raisins will be added to this
but I perfer to add fried coconut.
