Please connect to Internet to continue
Preparation Time : 15
Cook Time : 25
Total Time : 40
*1 bowl moong dal *1 big spoon chana dal(my mom use to add this and I liked the crunch of chanadal) *2-3 cups- 2nd coconut milk(refer notes) *1 cup -1st coconut milk(refer notes) *200-250 grms jaggery(more or less according to your sweetness) * pinch salt *1/2 tsp dry ginger powder *1/2 tsp cardamom powder *1/2 tsp jeera powder *few cashews *few raisins *few coconut pieces *1 tbsp ghee..
Dry roast the dals till nice aroma comes and colour changes to golden brown. *Then wash the dals(its roasted first to get a flavourfull taste) *Pressure cook the dals with 2 nd coconut milk (2 cups) and pinch salt, on medium flame for 2-3 whistles..It should be cooked but not mushy.(I like biting the dals)
*melt jaggery in a glass of water .let it cool and strain it to remove the impurities amd keep aside. *pour the 2 nd coconut milk(1 cup) and pour the jaggery water in the dal and let it boil...put the spices ..and boil for 5 mins. *Add the 1st coconut milk and boil for a minute and switch off the flame..
*Take a pan ,add ghee and roast the coconut pieces, cashews and raisins and pour over the payasam..mix well n enjoyy..
Notes: 1.Do not cook on high flame after first coconut milk is added.Also do not boil and cook for more time after thick coconut milk is added, just mix well and switch off. 2.Take a 1 1/2 fresh coconut, grate it finely. In a food processor or blender, add the grated coconut with a cup of hot water and process for a minute then squeeze it for milk. This gives you 1 cup thick milk.Return coconut to processor and add 2 cup hot water and process for couple of minutes and squeeze it for milk in separate bowl. This gives you 2 cup thin milk.
It can be kept in fridge for 3-4 days..It tastes good as hot as well as cold...It tastes awesome after one day..The payasam gets thicker with time so switch off accordingly.If the payasam is thick while serving, add little hot water to thin it.
Please Login to comment