Pachai payaru payasam | green gram dal payasam a simple rich jaggery based payasam made using green gram dal. We generally make payasam with yellow moong dal and channa dal, but this is the first time i made payasam with green moong dal. I remember amma makes kanji with pachai payaru and adds milk and sugar or jaggery to this, on fasting days. Today being aadi velli i thought i will make a payasam and made this pachai payaru payasam. This payasam can be made for any festival neivedyams. Try it out and let me know how it turned out.
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Green gram | Pacha payaru 1/4 cup
Jaggery 1/2 cup- 3/4 cup
Coconut 1/4 cup
Cashew nuts 7-8
Milk 1/2 cup
Cardamom powder a pinch
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Pacha payaru payasam
- Recipe Cusine: South Indian
- Prep Time: 10 Minutes
- Cook time: 30 Minutes
- Serves: 3-4
- Author: Jeyashri
- Recipe Category:Sweet
- Description: Pachai payaru payasam | green gram dal payasam a simple rich jaggery based payasam made using green gram dal.
Jaggery 1/2 cup- 3/4 cup
Coconut 1/4 cup
Cashew nuts 7-8
Milk 1/2 cup
Cardamom powder a pinch
Method :
- Dry roast the pacha payaru for 5 minutes.
- Transfer it to a vessel and add 3/4 cup of water.
- Pressure cook for 7-8 whistles.
- Meanwhile in a pan add the jaggery and add little water to it.
- Once the jaggery melts, filter the impurities.
- Add it back to the pan.
- Add the cooked green gram dal to this jaggery water.
- Mix well without any lumps.
- Grind the coconut and cashew nuts into a fine paste.
- You can add water while grinding.
- Add this to the jaggery dal mixure.
- Add 1/2 cup of water to adjust the consistency.
- Let this boil for a minute.
- Switch off the flame.
- When it is warm add the milk.
- Let the milk be in room temperature.
- Pacha payarau payasam is ready for neivedyam.
Notes:
- For variations, you can add only the coconut paste and fry cashew nuts in ghee and add it to the payasam.
- Or you can chop the coconuts into fine pieces and fry it in ghee and add it to the payasam.
- Instead of green gram, yellow moong dal can be added this paruppu payasam.
Method with step by step pictures:
- Dry roast the pacha payaru for 5 minutes.
- Transfer it to a vessel and add 3/4 cup of water.
- Pressure cook for 7-8 whistles.
- Meanwhile in a pan add the jaggery and add little water to it.
- Once the jaggery melts, filter the impurities.
- Add it back to the pan.
- Add the cooked green gram dal to this jaggery water.
- Mix well without any lumps.
- Grind the coconut and cashew nuts into a fine paste.
- You can add water while grinding.
- Add this to the jaggery dal mixure.
- Add the coconut cashew paste to this.
- Add 1/2 cup of water to adjust the consistency.
- Let this boil for a minute.
- Switch off the flame.
- When it is warm add the milk.
- Let the milk be in room temperature.
- Pacha payarau payasam is ready for neivedyam.
Notes:
- For variations, you can add only the coconut paste and fry cashew nuts in ghee and add it to the payasam.
- Or you can chop the coconuts into fine pieces and fry it in ghee and add it to the payasam.
- Instead of green gram, yellow moong dal can be added this paruppu payasam.
from Jeyashri's Kitchen https://ift.tt/2uTfImO
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