Tag Archives: how to cook aadi thengai paal

Holi

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Holi is a spring festival in Nepal and India, also known as the festival of colors or the festival of sharing love. It falls somewhere between end of February and Mid of March in the Gregorian Calendar. Holi celebrations start on the night before Holi with a Holika bonfire where people gather sing, dance and party. The next morning is celebrated as Rangwali Holi – a free for all carnival of colors, where participants play, chase and color each other with dry powder and colored water, with some carrying water guns and coloured water-filled ballons for their water fight.

The evening after sobering up, people dress up and visit friends and family by sharing Holi delicacies, food and drinks.

Above details collected from Wikipedia.

Wish you all a Happy Holi

Holi means colourful, I could see people in Holi from toady morning itself. As the streets and the people over streets are sprayed with colors and the kids running with their water pump (pichkari). Moreover all my social media pages getting filled with Holi posts and Holi recipes.

My kids and their friends in the apartment, had fun with water pump, beautiful colors and this was the first time my kids celebrating Holi. I was very happy to see these kids having fun, got few clicks when they were spraying colors.

This pulled me to Holi mood, even after getting dragged with these celebrations, I was not fully into not only the Holi mood, but not in good mood. Later when my kids (my stress buster and mood moderator) wanted me to prepare some sweet for holi. And now I am into kitchen for Gujiya. Stay tuned for the recipe. But let me share my few other Holi recipes…

 

Aadi Thengaipaal / Aadi Thengaipaal recipe / How to make aadi thengaipaal – Aadi recipes

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Aadi Paal or Aadi Thengaipaal or Aadi Thengaipaal payasam is prepared in the first day of the tamil month Aadi. Usually people make koozh/porridge, steamed balls/kozhukattai on this month and offer for god, later they serve for all the people coming to temple. Friday are very special in this Aadi month. Generally wedding or any auspicious occasion is not done during this month of aadi.

This is the first time, I have prepared this Aadi Thengaipaal or Thengaipaal Payasam. It was delicious and very simple and consumes less time for preparation. Also happy that I got one more variety in my payasam collection. Let us move on to the recipe…

It’s Friday and I am taking it to Fiesta Friday #79 hosted by Angie@thenovicegarderner.

Ingredients:

  • Thick coconut milk – ¾ cup
  • Thin coconut milk – ¼ cup
  • Jaggery syrup – ¼ cup
  • Cardamom powder – ¼ tsp
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Ghee – 2 tbsp.

Preparation:

  • Jaggery Syrup: Crush the jaggery into small pieces, in a heavy bottomed vessel add in this crushed jaggery and pour in a cup of water, allow it boil and wait until the jaggery is dissolved and the syrup thickens. Strain and keep it aside.
  • Extract Coconut milk by grinding coconut pieces with a cup of water and then strain it and keep aside. Continue this process for few times. Keep the first and second extract separately as thick coconut milk and the rest as thin coconut milk.
  • Now keep the strained jaggery syrup in low flame, wait until it gets hot.
  • Pour in the coconut milk and sprinkle the cardamom powder and give a stir, keep in low flame.
  • Heat ghee in a kadhai, add in the cashewnuts and raisins, and cook until it turns golden brown.
  • Pour this to the payasam, give a stir and keep in low flame.
  • Remove from fire, when it starts boiling.

Serve hot.

Making of Coconut milk –

 

 

Note:

  1. Cooking should be done only in low flame after pouring coconut milk.
  2. It will look runny but will become semi-thick once it comes to room temperature.
  3. You can also use store bought coconut milk, but add a cup of water along with that.
  4. If it starts boiling, the payasam would split.