 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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