Thengai Paal Payasam is made from coconut milk and jaggery. This is a delicious and rich sweet generally made for special occasions and festivals such as Aadi 1st (first day of tamil month Aadi) and Chithirai full moon day (i.e. chitra pournami).
- One small coconut (1.75 cups of milk)
- Powdered jaggery – 2 1/2 tbsp
- Water – 3/4 cup (for coconut milk)
- Water – 2 tbsp (for jaggery)
- Cardamom – 2 (powdered)
- Whole cashew nut – 4 (broken and fried in 1 tsp of ghee)
- Nutmeg powder – a pinch
Method of Preparation:
Clean the fibre from the coconut, wash and then break it in half. Grate the coconut using grater or using a knife cut the flesh to small pieces.
Grind coconut in a blender adding water little by little. Strain it through a fine sieve or filter to extract the milk. Add the remains back to the blender and grind it with water again and extract milk. You can extract upto three times following the procedure.
Take jaggery in a pan or thick bottomed vessel, add 2 tablespoon of water and let jaggery dissolve and start boiling. Then filter the jaggery water to get rid off dirts. Add it back to the pan and allow it to boil until it becomes thick and viscous.
Now add the coconut milk to the syrup and allow it to boil for 2 minutes. Turn off the stove. Add powdered cardamom and nutmeg powder.
Finally add ghee fried cashew nuts. Now it ready to serve.
Small tip for breaking coconut: After removing fibre from the coconut wash it with water then break it. It will be broken into two even halves.
Preparation time: 60 minutes