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.
Ingredients:
- Coconut Milk 2 cups.
- Sabudana 1 cup
- Bengal Gram 1 cup
- Jaggery
- Pieces of cashew, and raisins
- Ghee
Recipe:
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.
Hot hot hot hot Payasa ready to be served. :)
By the way Happy Ganesh Chathurthi. :)
If this space has been making you
Happy so far, please like Happiest Ladies on Face Book. Thanks for
making me Happy. :-)
Post a Comment