Search This Blog

Wednesday, January 18, 2012

Sago Channa dal payasam

1.Channa dal - 1/8 cup
2.Saggu biyyam/sabudana - 1/4 cup
3.Jaggery(powdered) - 3/4 cup
4.Milk - 3 cups
5.Nuts - 1tbsp
6.Elachi Powder - 1/2 tsp
7.Ghee - 2tsp 

1.Heat 2tsp ghee and fry nuts till it reaches nice color.Remove and keep aside.
2.Soak chana dal for 30 mts and pressure cook with 1/2 cup water for 3 whistles.The dal should hold the shape and not a mushy texture.
3.Heat milk.Once it starts boiling reduce flame to medium  and add cooked chana dal,sago .Cook till the sago becomes transparent by stirring in between to avoid any burning.Cooking time of sago depends upon the quality.(Mine took about 10mts.)
4.Reduce flame low and add  powdered jaggery.Mix well till the jaggery melts and combine to the milk.You will see slightly thickness in payasam.Turn off the flame and garnish with nuts and elachi powder.
5.Transfer this to a bowl and serve hot or chilled.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...