Ingredients:
1 cup Bengal Gram seeds / Kadle Bele / Chana Dal
1 tsp Rice flour / Ground Rice batter
2 cups Jaggary / Bella
1 cup broken Cashew Nuts / Geru Beeja
3 - 3.5 cups fresh thick Coconut Milk
4 - 5 Cardamoms / Elakki / Elachi
Recipe:
Wash bengal gram seeds in water for about 2-3 times add it to a pressure cooker. Add the broken cashew nuts, around 3 cups of thin coconut milk or water and pressure cook.(4-5 whistles in cooker.)
Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.
After this process, add around 6-7 cups of water to the squeezed coconut, mix well and squeeze it again and prepare the thin coconut milk.
Once the pressure goes off, add the jaggary, around 2-3 cups of thin coconut milk and bring it to boil. Keep the payasa in low flame until all the jaggary melt. Add 1 tsp rice batter and 1/2 cup of thin coconut milk in a bowl and mix well. Add this to payasa and bring it to boil. Keep the payasa in low flame for about 2 mins.
Add thick coconut milk and bring it to boil. Add mashed cardamom seeds and keep the payasa in low flame for about 1-2 mins.
Serve hot or cold. The above mentioned ingredients will serve 8-10 cups of Payasa.
1 cup Bengal Gram seeds / Kadle Bele / Chana Dal
1 tsp Rice flour / Ground Rice batter
2 cups Jaggary / Bella
1 cup broken Cashew Nuts / Geru Beeja
3 - 3.5 cups fresh thick Coconut Milk
4 - 5 Cardamoms / Elakki / Elachi
Recipe:
Wash bengal gram seeds in water for about 2-3 times add it to a pressure cooker. Add the broken cashew nuts, around 3 cups of thin coconut milk or water and pressure cook.(4-5 whistles in cooker.)
Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.
After this process, add around 6-7 cups of water to the squeezed coconut, mix well and squeeze it again and prepare the thin coconut milk.
Once the pressure goes off, add the jaggary, around 2-3 cups of thin coconut milk and bring it to boil. Keep the payasa in low flame until all the jaggary melt. Add 1 tsp rice batter and 1/2 cup of thin coconut milk in a bowl and mix well. Add this to payasa and bring it to boil. Keep the payasa in low flame for about 2 mins.
Serve hot or cold. The above mentioned ingredients will serve 8-10 cups of Payasa.
2 comments:
Hi Krishnaveni,
Impressive recipes. I like the instructions with pictures. Impressive page. However IMHO graphics behind Headline "Ruchi Ruchi Adige" is not very professional. I would have used plain fonts without the distracting pictures, which you can insert elsewhere.
Keep up your work.
RamN/ NJ
What is 'Paradi' payasa and how is it prepared?
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