This is a traditional and authentic payasam prepared during special occasions. It is prepared with split green gram dal (cherupayar), jaggery and coconut milk. It is a unique and special dessert with aromatic flavours of ghee, roasted nuts and coconut bites. This is one of the most common Kerala payasam and is a must for sadyas.
Ingredients
1. Split green gram dal – 1 cup
2. Soaked sago (sabudana) – ½ cup (optional)
3. Jaggery – 400 gm
4. Thick coconut milk – 1 cup
5. Thin coconut milk – 2 cups
6. Ghee – 3 Tbsp
7. Cashew nuts – 2 Tbsp
8. Coconut bits – ½ cup
9. Raisins – 2 Tbsp
10. Cardamom powder – 1 tsp
11. Dry ginger powder – ½ tsp
Preparation
1. Dry roast the green gram dal on medium flame till its colour changes to light brown. Cool and wash and cook in a pressure cooker with enough water on medium flame for 3 whistles. Keep aside.
2. Cook the soaked sago with enough water till it is soft.
3. Melt the jaggery in 1 cup of water and strain it.
4. Add 1 Tbsp of ghee in a pan and add the jaggery syrup and the cooked dal and sago. Boil for 5 minutes on low flame.
5. Add the thin coconut milk and boil for 5 minutes on medium flame.
6. Add the thick coconut milk, cardamom and ginger powder and boil. Remove from flame.
7. Heat 2 Tbsp of ghee and fry the coconut bits, cashew nuts and raisins and mix into the payasam.
8. Allow it to settle for some time before serving.
Tips
1. Payasam once cooled tends to become thicker. So accordingly adjust the consistency.
Comments