Sabudana – Bengal Gram Payasa Recipe
I plan to make this week a Week of Payasa. (I hope so. :P).
Now, I hope you know what is payasa. Payasa is a sweet porridge mostly made of jaggery/sugar syrup and milk/coconut milk . The term payasa is purely South Indian traditional one.
- Coconut Milk 2 cups.
- Sabudana 1 cup
- Bengal Gram 1 cup
- Pieces of cashew, and raisins
In a pressure cooker, boil bengal gram with some water.
Meanwhile, in a wide thick pan, add 1 spoon ghee and fry sabudana until they bloat in their size.
Now, In a vessel, add about 4 cups of water and boil. When the water begins to sizzle, add the fried sabudana and lower the flame. Let the sabudana boil in water. Keep stirring at intervals until the sabudana balls boil completely.
By now, Bengal gram would have boiled completely.
In a different vessel, add the boiled Bengal gram and jiggery and heat. The jiggery pieces should dissolve into syrup.
When the sabudana balls have turned transparent, add them along with bengal gram and jiggery. Continue heating over low flame for about 5 minutes, so that all of them blend together.
Add coconut milk and continue to heat for exactly 2 minutes, until it attains the sizzling state. Do not prolong with the heating after coconut milk has been added. It will ooze out oil.
Add a pinch of salt to remove the suppleness.
Then, fry cashew pieces and raisins in ghee, and toss it into the payasa.
By the way Happy Ganesh Chathurthi. :)
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