Payasam is our family's favorite and I often make it.Most of the Fridays prasadam would be either payasam or kesari.
We are starting the Blogging Marathon#77 edition,sharing Vegan Sweets.Coming to vegan options of Indian sweets,coconut milk is a great substitute.
Today's recipe is a simple yet flavorful payasam made with channa dhal.This payasam needs only 10-15 minutes if the coconut milk is ready.
Channa Dhal Payasam/Kadala Paruppu Payasam
Basic Information Preparation time 10 minutes
Cooking time 15 minutes
Cooking time 15 minutes
Serves 3
Ingredients
Ingredient | Quantity |
|---|---|
Channa dhal/kadalaparuppu | 5 tbs |
Jaggery/vellam | 3/4 cup |
Coconut/thengai(grated) | 1/2 cup |
Neutral oil | 1 tsp |
Cashews and almonds | 2 tbs(chopped) |
Cardamom powder/ellakai | 1/4 tsp |
Edible camphor/pachai karpooram | small rice grain size |
Method
- Dry roast the channa dhal in a medium flame till a nice aroma comes out.Pressure cook the roasted channa dhal for 5-6 whistles.
- Meanwhile extract the coconut milk by grinding the grated coconut with enough water.Strain it and keep it aside.Also melt the jaggery with 1/4 cup of water and strain it and set it aside.
- Now slightly mash the cooked channa dhal and to this add the melted jaggery.Cook it for 5 minutes in a medium flame or till it becomes thick.Now add the cardamom powder and mix it well.
- Now add in the coconut milk and let it cook for one boil.Put off the flame.In a tsp of oil fry the chopped nuts till golden and add it to the payasam.Add in the edible camphor and mix it well.
- Serve it hot or cold.
- After adding the coconut milk,do not boil it for long time.
- Amount of jaggery can be altered according to personal preference.
- Coconut pieces can also be fried along with nuts.
Enjoy................
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77
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