Ingredients:
1 cup Kadle bele/ Chana Dal
1 - 1.5 cup Jaggery
2 cups Fresh grated coconut or Thick coconut milk
3/4-1 tsp Rava or Raw rice
1 tsp Ghee
1 tsp Elaichi powder
1-2 tsp Raisins
1-2 tsp Cashews
Method:
Pressure cook chana dal in water (6 wistles) and keep aside.
CAREFUL - Usmall amount of Rava, Dry roast the rava until the raw smell disappears and add it to the cooked chana dal. If you are using raw rice, dry roast it and grind it to a smooth powder and then add to the dal. This gives thickness to the payasam.
Add thick coconut milk to the above mixture and boil. If you are using grated coconut, grind the coconut with water to a smooth paste and then boil with the mixture. Add extra water if required. Stir regularly. If you buy frozen grated coconut, put it in the microwave for 1 minute before grinding. I prefer grinding over coconut milk because it gives a better texture
Add jaggery and elaichi powder. (If powdering elaich on your own, throw away the skin, and powder only the seeds very fine) Roast raisins and cashews in 1 tsp ghee and add to payasam. Mix well and let it boil for some more time. Adjust the sweetness according to your taste.
Serve hot or cold, as desired and enjoi!
1 cup Kadle bele/ Chana Dal
1 - 1.5 cup Jaggery
2 cups Fresh grated coconut or Thick coconut milk
3/4-1 tsp Rava or Raw rice
1 tsp Ghee
1 tsp Elaichi powder
1-2 tsp Raisins
1-2 tsp Cashews
Method:
Pressure cook chana dal in water (6 wistles) and keep aside.
CAREFUL - Usmall amount of Rava, Dry roast the rava until the raw smell disappears and add it to the cooked chana dal. If you are using raw rice, dry roast it and grind it to a smooth powder and then add to the dal. This gives thickness to the payasam.
Add thick coconut milk to the above mixture and boil. If you are using grated coconut, grind the coconut with water to a smooth paste and then boil with the mixture. Add extra water if required. Stir regularly. If you buy frozen grated coconut, put it in the microwave for 1 minute before grinding. I prefer grinding over coconut milk because it gives a better texture
Add jaggery and elaichi powder. (If powdering elaich on your own, throw away the skin, and powder only the seeds very fine) Roast raisins and cashews in 1 tsp ghee and add to payasam. Mix well and let it boil for some more time. Adjust the sweetness according to your taste.
Serve hot or cold, as desired and enjoi!
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