Payasam's are always traditional and bring a divine taste and health benefits. We, Indians believe in the goodness when milk boils up during the preparation of a payasam or kheer, as it brings in prosperity and happiness to the home.
Its said that having payasam or kheer at the end of a meal aids in many health benefits.
Out of the numerous ways to prepare this, Pappu or Dal style is one among the amazing flavors.
Ingredients :
- Channa dal - 1/2 cup
- Water - 2 cups
- Milk - 2 cups
- Rice flour - 2-3 tbps
- Grated Jaggery - 1 cup
- Elaichi / Cardamom Powder - 1/2 tsp
- Cashews & Kishmish / Dried Raisins - Handful each
- Ghee - 2- 3 tbsps
- Grated coconut or coconut pieces - 3/4 cup
- Sugar - 3 tbsps
Recipe :
1. In a pressure cooker, add the channal dal and water. Pressure cook for 3 whistles till it turns soft. Mash the dal a little and keep aside.
2. Boil the milk and add jaggery. The jaggery should melt completely melt.
Take out little milk seperately in a small cup to mix with rice flour.
*Dissolve jaggery in water and then filter the liquid, this avoids the breaking of milk if your jaggery is little salty.
3. If you are using grated coconut then you can add it at this stage.
4. Add the mashed dal and mix well. Also mix the rice flour with separated milk without lumps and add this to the payasam. Mix without any lumps.
5. Add the sugar and elaichi / cardamom powder and mix. Turn off the heat.
6. Fry the cashews and raisins in ghee and add them along with ghee to the payasam and mix.
If you are using Coconut pieces then fry along.
Tastes delectable when hot or cold...
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