Ingredients needed Bengal gram/channa dal /Kadalai paruppu – 1/4 cupJaggery – 1/3 cup heapedMilk -2 1/4 cupsCashew nuts -10Cardamom powder – 1/4 tspCoconut bits – 1 tbspGraded coconut – 1 tbsp Preparation Soak cashew nuts in boiling water for 20 minutes. Pressure cook channa dal for 3 whistles with very less water. Dal should not be mushy. Heat 1/2 cup of water, add jaggery, after it dissolves, filter it to remove any impurities. Fry coconut pieces and graded coconut in ghee separately. Keep aside. Method Keep 1 tsp of cooked channa dal aside and grind the remaining channa dal with cashew nuts to a slightly coarse paste. Bring jaggery to boil and add the grounded channa+cashew nut paste to it. Mix well so that there are no lumps. Switch off the flame.(No need to prepare jaggery syrup) Add 2 1/4 cups of hot milk, cardamom powder, 1 tsp cooked channa dal and fried grated coconut. Garnish with fried coconut bits. Delicious, simple, quick, easy payasam/Kheer is ready in no time. This recipe serves 2 -3 persons. More kheer/payasam recipes from padhuskitchen Vermicelli payasam Rice payasam-Rice pudding Badam kheer Carrot payasam/carrot kheer Moong dal payasam/Pasi Parupu payasam with coconut milk ( Kerala style) Meet you all again with another wonderful post, till then it is bye from Padhu of padhuskitchen. Read More
