For most of the marriage ceremonies in Kerala this is the popular dessert prepared. This is made only on rare occasions at home b'coz its very time consuming. I remember my great granny used to tell how they had to dehusk the whole green gram at home itself as the Dal version was not available in the market those days. But in spite of having all the facilities now we still don't find time to prepare them. Do give it a try, its worth the effort.
Ingredients:
Green gram Dal / Mung Dal - 1 cup,
Water - 2 1/2 cups,
Jaggery Crushed - 1 1/2 cup,
Water -1/2 cup,
Coconut - 1no. medium,
Warm water - 1/2 cup,
Ghee - 2 tbsp.
Cardamom powder - 1 tsp,
Dry coconut - 3 tbsp - sliced into thin small pieces,
Cashew nuts - broken into small pieces - 3 tbsp.
How to prepare:
1. Take 3/4 cup Dal in a thick bottom vessel and fry Dal without oil till all the Dal turns light brown color. Dal should not burn. Transfer it to a pressure cooker.
2. Pressure cook the roasted Dal plus the 1/4 cup Dal together in 2 1/2 cups water. 3/4 of Dal is roasted so that the Dal do not become mushy when cooked. The rest of the non roasted Dal will give a thick consistency to the payasam.
3. Grate the entire coconut and grind by adding 1/4 cup warm water little by little.
4. Squeeze out the milk from the ground coconut using a thin cotton cloth. This is the first milk. Store it in a separate bowl.
5. Place the squeezed remains of the coconut again in mixer and grind with 1/4 cup water (add more water if required). Remove it into a cloth and squeeze out to take the second milk.
6. Heat 1/2 cup water along with jaggery in a thick bottom vessel till it becomes a syrup.
7. Add cooked Dal to it and mix well.
8. Pour the second coconut milk and cook in medium flame till you get the consistency you prefer.
9. Pour the first coconut milk and simmer for a minute. Switch off the flame.
10. In a separate pan heat ghee, add cashews when light brown, remove and add to payasam.
11. Add dry coconut pieces into the remaining ghee fry till light brown color and add to the payasam along with ghee.
12. Lastly garnish with powdered cardamom. Serve hot as dessert after Lunch or Dinner.
Ingredients:
Green gram Dal / Mung Dal - 1 cup,
Water - 2 1/2 cups,
Jaggery Crushed - 1 1/2 cup,
Water -1/2 cup,
Coconut - 1no. medium,
Warm water - 1/2 cup,
Ghee - 2 tbsp.
Cardamom powder - 1 tsp,
Dry coconut - 3 tbsp - sliced into thin small pieces,
Cashew nuts - broken into small pieces - 3 tbsp.
How to prepare:
1. Take 3/4 cup Dal in a thick bottom vessel and fry Dal without oil till all the Dal turns light brown color. Dal should not burn. Transfer it to a pressure cooker.
2. Pressure cook the roasted Dal plus the 1/4 cup Dal together in 2 1/2 cups water. 3/4 of Dal is roasted so that the Dal do not become mushy when cooked. The rest of the non roasted Dal will give a thick consistency to the payasam.
3. Grate the entire coconut and grind by adding 1/4 cup warm water little by little.
4. Squeeze out the milk from the ground coconut using a thin cotton cloth. This is the first milk. Store it in a separate bowl.
5. Place the squeezed remains of the coconut again in mixer and grind with 1/4 cup water (add more water if required). Remove it into a cloth and squeeze out to take the second milk.
6. Heat 1/2 cup water along with jaggery in a thick bottom vessel till it becomes a syrup.
7. Add cooked Dal to it and mix well.
8. Pour the second coconut milk and cook in medium flame till you get the consistency you prefer.
9. Pour the first coconut milk and simmer for a minute. Switch off the flame.
10. In a separate pan heat ghee, add cashews when light brown, remove and add to payasam.
11. Add dry coconut pieces into the remaining ghee fry till light brown color and add to the payasam along with ghee.
12. Lastly garnish with powdered cardamom. Serve hot as dessert after Lunch or Dinner.
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