Thengai Paal Payasam

Thengai (Coconut) Paal (Milk) Payasam is a payasam variety which is made on Aadi pandigai – the first day of the Aadi month which was yesterday this year. A very unique and flavorful payasam which can be done in a jiffy.. Do not boil the thengai paal for long as it may curdle, but cook until the raw flavor goes away. 

Ingredients
Coconut Milk (thick) – 1 cup
Coconut Milk (thin) – 1 cup
Jaggery – ¾ Cup
Water – ½ cup
Edible Camphor – A pinch
Nutmeg Powder – A pinch
Cardamom Powder – ¼ tea spoon
Cashew – 6
Raisins – 1 table spoon
Ghee – 1 tea spoon

Method In a small pan, add ghee and roast the cashew and raisins and set aside
Heat water and jaggery and cook until the raw smell goes away
After about 3 minutes, reduce the heat to low and add the thin coconut milk and mix continuously until it is all mixed well
Now add the thick coconut milk and stir continuously with a whisk to avoid lumps and also avoid curdling
Stirring with a whisk, cook for 2 to 3 minutes
Add the cardamom powder, nutmeg powder and edible camphor and mix them well
Remove from heat and add garnish with cashew and raisins and thengai paal payasam is ready!! You can serve them warm or chilled!!

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