Aadi paal is a sweet drink with jaggery and coconut milk as main ingredients, prepared especially on the 1st day of Tamil month Aadi. It is very simple recipe that you can try for the festive month.
Though aadi paal is typically made to mark 1st day of aadi, it can also be made to offer to God during Navarathri.
Check out my thengai payasam and chana dal payasam in this website.
Every year I wanted to try this but kept postponing. Because we do not have this practice of making this on Aadi 1. Also I make coconut milk with jaggery for appam always. So thought why is this different and is it necessary to post as recipe.
But once I made, realized this is smooth, creamy and method of preparation varies. It was balanced tasting that you should try if you have not yet. It is really soothing for your stomach too.
Aadi 1 falls on 17th, Thursday this year 2025.
Ingredients
Just the basic ingredients, but needs extra time to make coconut milk.
- Coconut - Fresh grated coconut gives good amount of coconut milk.
- Jaggery - Use good quality jaggery, organic jaggery powder if possible.
- Rice flour - To prevent curdling as well as give a smooth, creamy texture.
- Cashews, cardamom, ghee
See recipe card for quantities.
Instructions
Extracting coconut milk is the only main task in this.
1. Take coconut and ¾ cup water in a blender firstly.
2. Then grind well smoothly.
3. Place a metal strainer over a bowl and then pour ground coconut in it.
4. After that, press coconut milk out of it.
5. Then, collect the thick coconut milk and set aside.
6. Again return the remains of coconut with another cup of warm water.
7. Squeeze and extract the second coconut milk.
8. Collect this thin coconut milk and set aside.
9. Then take crushed jaggery and 2-3 tablespoon of water in a pan.
10. Bring to boil and let the jaggery dissolve in it.
11. Strain and keep aside. After that, wash the vessel to get rid of the impurities in it and take dissolved jaggery.
12. Then add thin coconut milk and mix well.
13. Let it come to boil in medium flame.
14. Add rice flour dissolved in water, a pinch of salt and mix well.
Mix well and bring to boil furthermore.
Switch off flame and then add the thick coconut milk.
15. After that, add powdered cardmom and mix well.
16. Aadi paal is ready.
17. Heat ghee and roast broken cashews. Let the flame be low and wait until cashews turn golden in colour.
18. Add to the coconut milk and aadi paal ready.
You can offer this to God on first day of Aadi. Tastes best when had warm.
Storage
Should be consumed within 3 hours when stored in room temperature. You can keep in fridge as soon as you prepare and consume within next day. Since it is coconut milk, it gets spoiled soon, so consume as soon as possible.
Top tip
- Do not boil after adding thick coconut milk.
- Adding rice flour prevents curdling.
Recipe card
Aadi Paal Recipe | Thengai Paal Payasam
Ingredients
Make coconut milk
- 1 cup Grated coconut heaped
- 1.75 cups Water Luke warm
Other ingredients
- ½ cup Jaggery crushed
- ½ teaspoon Rice flour
- 1 Cardamom powdered
- 5 Cashews
- 1 teaspoon Ghee
- 1 Pinch Salt
Instructions
- Take coconut and ¾ cup water in a blender firstly.
- Then grind well smoothly.
- Place a metal strainer over a bowl and then pour ground coconut in it.
- After that, press coconut milk out of it.
- Then, collect the thick coconut milk and set aside.
- Again return the remains of coconut with another cup of warm water.
- Squeeze and extract the second coconut milk.
- Collect this thin coconut milk and set aside.
- Then take crushed jaggery and 2-3 tablespoon of water in a pan.
- Bring to boil and let the jaggery dissolve in it.
- Strain and keep aside. After that, wash the vessel to get rid of the impurities in it and take dissolved jaggery.
- Then add thin coconut milk and mix well.
- Let it come to boil in medium flame.
- Add rice flour dissolved in water, a pinch of salt and mix well.
- Switch off the flame and lastly add thick coconut milk.
- Add cardamom powder and mix well.
- Heat a pan with ghee and roast cashews in it.
- Let the flame be low and wait until cashews turn golden in colour.
- Add to the coconut milk and aadi paal ready.
Video
Notes
- Do not boil after adding thick coconut milk.
- Adding rice flour prevents curdling.
Christy says
Prepared around 3 litres for our office fest. Yum! And disappeared in a jiffy. Thank you Raks. Been a follower since 2013. Never failed to impress. Keep going!
Raks Anand says
Thanks a lot for taking time to write the feedback 🙂 So happy to know!