Brown Or Split Green Gram Dhal Payasam |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The term Payasam is a Sanskrit word meaning Nectar . This Indian dessert is my older bro's fave , served with bananas . The slightly sour taste of the not so ripe banana will blend well with the sweetness of the jaggery . Read more . You may omit both the sago and the vermicelli if u wann to ... Ingredients:
2 c split green gram dhal , roasted until golden |
1 1/2 c sago |
1 1/2 c vermicelli , roasted until golden |
few cardamoms , pounded |
handful of cashew nuts ( soaked and raisins ( roasted in 1 tbsp ghee ) |
2 c thick fresh cow's milk or coconut milk |
1 to 2 c jaggery syrup , strained . |
Directions:
1. In 3 C boiling hot water , cook sago until it becomes glassy .
2. Keep the fire medium while cooking and avoid lumps by constantly stirring .
3. Pressure cook the dhal until it's soft .
4. Mash it with the back of a spoon and make sure there are no lumps .
5. Finishing :
6. Boil the vermicelli in 1 C water .
7. Add the nuts , raisins and the cardamoms .
8. Add the cooked sago and the jaggery syrup , mix well .
9. Add the mashed dhal and mix well .
10. Add the milk .
11. Once it starts to boil , remove .
12. Drizzle some ghee on top .
13. Serve HOT with the not so ripe bananas .
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