Tuesday, September 21, 2010


Ingredients: (serves 8 to 10)

Toor Dal - 1cup, washed and soaked overnight
Whole wheat- 2 ¼ cups, washed and soaked overnight
Cardamom powder- 1/2 teaspoon
Jaggery- 3 to 4 cubes melted and sieved.

For grinding:
Coconut- 1 and 1/2 grated
Shallots- 1
Cumin seeds- a pinch

Tadka (optional):
Butter- 2 tablespoon
Cashew nuts and Raisins as per ones taste

1.       Cook dal and wheat in pressure cooker. Water level half an inch below the contents. One whistle on high flame and one on very low flame.
2.       Off the flame and let cooker cool completely before opening.  Picture below shows the texture of dal and wheat u get after cooking.

In here, I have sprinkled cardamom powder on top...
3.       If there is excess water, boil on high flame till reduced to minimum.
4.       Grind listed items with little water. Sieve and separate thick coconut milk. Add to mixture.
5.       Sprinkle cardamom powder and heat on low flame till a frothy texture from the coconut appears on top of payasam.
6.       Add jaggery and mix. Switch off heat.
6.       Heat butter in pan. Roast cachew nuts and raisins.
7.       Pour into payasam. Serve hot or cold as per taste.

Tips n Tricks:
·         Use minimum water and thick coconut milk for the perfect taste.
·         If you like your payasam more mashed and slurred, cook dal and wheat upto 3 whistles on low flame adding adequate water.

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