This Thengai Paal is made especially during Aadi month fridays, Aadi 18 and Aadi 28. I have mentioned about Aadi 18 festival in the previous friday's post. Some parts of people in Tamil Nadu celebrates Aadi 18 and some of them Aadi 28. Celebration is same, but only the date is different. I remembered that I had this Thengai Paal when we were in Srirangam. We lived in a store and I could day the period of 10 years we had such a great time with neighbours. We can't say that they were our neighbours and I am proud to say that they all are my family members. There one of my Aunt Sushila (we call her as Nadu veetu Athai :-) means centre house Aunt) she made this Thengai Paal. I was not aware until I had this from her. It was awesome. Try out this on Aadi peruku day and this year it is coming on Aug 3rd.
INGREDIENTS:
Coconut milk - 1 cup
Jaggery - 1/2 or 3/4 cup or as needed
Cardamom powder - a pinch
Ghee - 1 tsp
Cashews - 6 to 7
HOW TO MAKE:
I used readymade coconut milk bought from store. For homemade, take a cup of fresh grated coconut and make a paste by adding 1 cup of water. Strain with strainer and remove the impurities. In a kadai add jaggery and add 1/4 cup of water. Allow to boil and let the jaggery dissolve in the water.
Once the jaggery dissolved add coconut milk and cardamom powder. Cook in a medium flame for 10 mins not more than that. Soon it will form a foam texture and that time turn off the stove. Heat ghee in a small pan and fry the cashews until it turn into golden brown.
Add fried cashews in the mixture. Serve hot / warm / cold.
TIPS:
Add fried rice too like we do for Arisi payasam.
I made it watery and if you want take a thick coconut milk and get a thick texture.
Sugar or condensed milk can be added instead jaggery.
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