Ingredients:
- Pasi paruppu - 1/4 cup
- Grated jaggery - 1/4 cup ( this measurement gives correct taste if want can add jaggery more )
- Water - 1 1/2 cup
- Milk - as needed
- Cashew - as required
- Raisin - as required
- Ghee - 1 tspn
- Cardamon powder - 2 pinch
Method:
- Dry roast the dal and pressure cook for 3 to 4 whistle with water
- After pressure released open it and add jaggery and mix well in low flame till the jaggery dissolves
- Meanwhile in a kadai heat ghee and roast cashew and raisin
- Pour this in to the payasam along with cardamon powder and mix well
- Add milk as per your need
Note:
- I pressue cooked the dal for 4 to 5 whistle so add equal quantity of jaggery
- Generally the measurement is for 1 cup dal 1/2 to 3/4 cup jaggery varies according to one's taste
- Sweetness of the jaggery will vary depends on the quality
No comments:
Post a Comment