Wednesday, August 23, 2006

Payasam - Bengal Gram Dal

  1. 1 cup bengal gram dal
  2. 2 cups jaggery powdered
  3. a few pods cardamom, powdered
  4. 1/2 cup ghee
  5. 2-3 cups milk
  6. A few cashew nuts and raisins

  1. Soak the bengal gram for an hour. Cook in cooker.
  2. Keep a kadai on the fire, add half a cup of water, add jaggery, mix thoroughly until it melts.
  3. To this add the cooked bengal gram dal, ghee, cardamom powder.
  4. Mix well, add a quarter-half cup water, continue to cook, stirring all the while.
  5. Add the milk, stir, and take off fire.
  6. Fry raisins and cashew in a little ghee and add to the payasam.

  1. Serve hot

[Payasa, Payasamu, Payas, Payes]


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