Gram Dhal Payasam - Try it for Ayudha Puja. Gram dhal Payasam : Gram dhal - ½ cup Jaggery - 1 cup Coconut milk ( thin ) - 1 ½ cups Coconut milk - (thick ) - 1 cup Cardamom powder - 1 tsp Cashew chopped - 2 tbsp Raisins - 2 tbsp Wash & soak dhal in water for 1 hour. Pressurise with 1 cup of water for 2 whistles. Cool , open & drain the water. Don’t bother if there is no water to drain. In another vessel take 1/3 cup of water ( or the drained water ) , add jaggery ,heat on a low flame to dissolve jaggery completely . Strain to remove impurities in jaggery & keep ready. To the dhal add jaggery water , thin coconut milk & boil for 5 mts. If you like the dhal soft , either cook for 3 whistles at the beginning or lightly mash part of the dhal. When the mixture has boiled well, simmer the stove , add thick coconut milk & cardamom powder , mix thoroughly & remove from fire. Do not allow boiling after adding the thick milk , because curdling may occur. Stir for some time till the thick milk blends well . In a small kadai , heat 2 tsp ghee , fry the cashews & raisins & add to the payasam. I f you are planning to make for many people it is better to add sago in the following way to give thickness to the payasam. For 1 cup of dhal , fry 2 tbsp sago in 2 tsp ghee , add & pressurise with the dhal. This payasam is called “Paruppu Pradhaman”in Kerala.
Last edited by Chitvish; 28th October 2008 at 11:23 AM.
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