Ingredients
The following ingredients have 2 Servings
- Channa dhal (Bengal Gram Dal) - 1 cup (200 gms)
- Sago (Javvarisi) - 1/4 cup (50 gms)
- Jaggery - 300 to 400 gms (1.5 to 2 cups)
- Thick Coconut milk - 1/2 cup
- Thin Coconut Milk - 1 cup
- Cow's Milk - 1/4 cup
- Ghee - 2 to 3 tbsp
- Cashew nuts - 10
- Sultanas or raisins - 10
- Cardamom - 3 (crushed)
Instruction
- Wash and drain the channa dal nicely. In a pan, dry roast the channa dhal till it becomes golden brown colour.
- Transfer that to a pressure cooker, add 3 cups of water to immerse the dhal and cook for about 4 whistles.
- When all the pressure has gone, open it and roughly smash dhal with a spoon and keep it aside.
- In a separate pan, boil the sago (javvarasi) with little water in low flame, till they become transparent. It may stick to the bottom of pan. So keep stirring in between.
- Meanwhile, in another pan, add 1/2 cup water, add jaggery and bring it to boil. Crush the jaggery with a spoon or stone to help it melt faster. Strain the jaggery syrup to remove any dirt particles in it.
- Next add this jaggery syrup and cooked javvarisi into the pressure cooker containing cooked dhal. Heat in slow to medium flame. Stir in between.
- Add the thin coconut milk and boil it.
- Reduce the flame to low and add the thick coconut milk and fresh cows milk. Once the coconut milk is added, don't boil. It should just get heated.
- Now add the cardamom powder and keep on low heat.
- In another pan, heat ghee and roast cashew nuts first. When it turns light golden brown colour, add raisins and roast for few seconds. Now transfer them to the pressure cooker containing payasam and heat for few more minutes in low flame.
- Now check the sweetness and switch off the stove.
