A traditional, nutritious candy milk instruction made during Aadi Pandigai
Aadi Paal, additionally known as Aadi Thengai Paal, is a unique milk-based sweet prepared during Aadi Pandigai, a tamil pageant celebrated within the tamil month of Aadi (July-August). This easy yet delicious dish combines the richness of coconut milk and jaggery with the creamy texture of rice and milk, supplying both nourishment and festive pleasure. additionally it is offered as prasadam in temples and enjoyed with circle of relatives all through the competition.
components:
1 cup raw rice (sona masoori or ponni rice)
three cups water
2 cups thick coconut milk
2 cups milk
1 cup jaggery (grated or powdered)
1/2 teaspoon cardamom powder
A handful of cashew nuts
A handful of raisins
1 tablespoon ghee
instructions:
cook dinner the Rice:
Wash and soak the uncooked rice for 30 minutes. Drain and prepare dinner the rice in 3 cups of water until tender and comfortable.
upload Jaggery:
once the rice is cooked, upload the grated jaggery and stir nicely until it dissolves completely. strain if had to dispose of impurities.
add Coconut Milk and Milk:
Pour in the coconut milk and ordinary milk. Stir lightly and cook on low flame for 10-15 mins, allowing the aggregate to thicken slightly.
Flavoring:
add cardamom powder and blend properly for a fragrant aroma.
prepare the Topping:
In a small pan, warmth ghee and fry cashew nuts and raisins till golden. add this as a garnish to the Aadi Paal.
Serve:
Serve warm or at room temperature as a festive dessert or prasadam.
suggestions:
Use thick coconut milk for a richer taste.
regulate jaggery sweetness as according to taste.
Aadi Paal is an excellent mixture of way of life, taste, and nutrients — a should-try for Aadi Pandigai celebrations!
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