Payasam is the tamil word for kheer and this kheer is made for some festivals. this is one of my favourites
Ingredients :
Yellow moong dal - 1 cup
Chana dal - 2 tbps
Jaggery - 2 and 1/4 cups
coconut milk - 2 cups (1 slightly diluted and the other cue slightly thicker)
ghee - 6 tbsps
cardamom powder - 1 tsp
cashew nuts and raisins - for garnishing
Method :
Dry roast both the dals in a cooker till it becomes dark pink or light brown.
Cook the dals with 3 cups of water in the cooker till fully cooked
In a pan, melt the jaggery with 1 cup of diluted coconut milk.
add the cooked dals and stir well
add the thick coconut milk and put off the gas. (please note that the kheer should not be boiled after adding the coconut milk as it may curdle)
add the cardamom powder
fry the cashew nuts and raisins in ghee and garnish.
Ingredients :
Yellow moong dal - 1 cup
Chana dal - 2 tbps
Jaggery - 2 and 1/4 cups
coconut milk - 2 cups (1 slightly diluted and the other cue slightly thicker)
ghee - 6 tbsps
cardamom powder - 1 tsp
cashew nuts and raisins - for garnishing
Method :
Dry roast both the dals in a cooker till it becomes dark pink or light brown.
Cook the dals with 3 cups of water in the cooker till fully cooked
In a pan, melt the jaggery with 1 cup of diluted coconut milk.
add the cooked dals and stir well
add the thick coconut milk and put off the gas. (please note that the kheer should not be boiled after adding the coconut milk as it may curdle)
add the cardamom powder
fry the cashew nuts and raisins in ghee and garnish.
No comments:
Post a Comment