Coconut milk Payasa, Thengai Paal Payasam, Thenginakai Haal Payasa

Thengai paal


Raw

Ingredients:

• 1 cup of freshly grated coconut (frozen will do too)
• 1 cup of jaggery or brown sugar
• 1/4 cup of rice flour
• 1/4 cup of chopped nuts (almonds, cashews)
• 1/8 cup of dried fruit(raisins)
• 1 tsp of powdered cardamon(optional)
• 1 tiny weeny bit of natural camphor(optional)
• 1 tbs of ghee



Cooked

1/4 cup of milk

Method:
In a blender blend coconut, and rice flour with a cup of water into a smooth mixture and set aside. In a pan add 1/4 tbs of ghee and heat it on medium heat. Add the chopped nuts and raisins and roast till the nuts are slightly brown. Remove from heat and set aside.
In another thick bottomed pot, melt jaggery in about 1 cup of water on medium heat. Add the blended mixture to the pot. Continue to cook on medium heat till the contents begin to boil. Then add the milk and remaining ghee. Then add the roasted nuts,raisins, cardamon and natural camphor. Mix well and turn off the heat. Thengai paal is now ready to be served.

Cooking tips:
Raisins become plump when you roast with ghee. If you do not like this, you can simply add the raw raisins to the thengai paal. At the first boil, the payasam becomes thick. Use more or less water depending on how thick or watery you want the payasam to be. Payasam will become thicker as it cools down too.

Serving tops:
Make this as a dessert, or on festival and holidays.