Ingredients:
1 cup Bengal Gram seeds / Kadle Bele / Chana Dal
1 cup broken Cashew Nuts / Geru Beeja
3/4 cup White Rice (Preferred: Sona Masuri)
2 - 2.5 cups Jaggary / Bella
3 - 3.5 cups fresh thick Coconut Milk
4 - 5 Cardamoms / Elakki / Elachi
Pinch of Salt
Recipe:
Wash bengal gram seeds, rice in water for about 2-3 times add it to a pressure cooker. Add the broken cashew nuts, 1/2 cup jaggary, around 5 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 remaining jaggary, around 2 cups of thin coconut milk and bring it to boil. Keep the payasa in low flame until all the jaggary gets melted.
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 around 10 - 12 cups of Payasa.
1 cup Bengal Gram seeds / Kadle Bele / Chana Dal
1 cup broken Cashew Nuts / Geru Beeja
3/4 cup White Rice (Preferred: Sona Masuri)
2 - 2.5 cups Jaggary / Bella
3 - 3.5 cups fresh thick Coconut Milk
4 - 5 Cardamoms / Elakki / Elachi
Pinch of Salt
Recipe:
Wash bengal gram seeds, rice in water for about 2-3 times add it to a pressure cooker. Add the broken cashew nuts, 1/2 cup jaggary, around 5 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 remaining jaggary, around 2 cups of thin coconut milk and bring it to boil. Keep the payasa in low flame until all the jaggary gets melted.
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 around 10 - 12 cups of Payasa.
