Friday, September 2, 2011

Kadalai paruppu payasam

                                                                          This payasam is made with Channa Dal(kadalai paruppu)and jaggery.It is made on all auspicious days and functions.It is quiet simple and easy to make.You can make this on Navratri days,Ganesh chathurthi,Krishna jayanthi and many other .



You will Need

  • 3/4 cup of Channa Dal or kadalai paruppu
  • One cup of powdered jaggery
  • One pinch of Cardamom powder
  • A small pinch of Edible camphor
  • Few cashew nuts(broken)
  • Half a cup boiled and cooled Milk
  • One tbs of Ghee
How to
1.Roast the Dal in half a tsp of ghee till you get a nice aroma.
2.Dissolve the jaggery in hot water and filter it.
3.pressure cook the Dal for 3 whistles and in slow fire for 5 minutes and mash it up.
4.Heat the filtered jaggery water for five minutes.
5.Add the mashed Dal and allow it to boil till it becomes thick.
6.Add cardamom powder,Edible camphor powder and half a cup boiled and cooled milk.

Suggestions
  • You can add few cashew nuts broken and fried in ghee.
  • You can add few coconut pieces too fried in ghee.

2 comments:

Uma said...

It is my favorite payasam. Nice pictures too.

I have tagged you to play 7 links game. Kindly visit my blog for details.

Cheers,
Uma
http://umaskitchenexperiments.blogspot.com

Hari Chandana said...

Such a classic and delicious recipe.. love the presentation too.. thanks for sharing :)
Indian Cuisine