Serves: 6
Ingredient:
- Yellow split gram/ Moong dal – ¾ cup
- Rice – ¼ cup
- Ghee – 4 tablespoons
- Jaggery – ¼ kilogram or more melted
- Thick Coconut milk – 3 cups
- Cardamom powder – ½ teaspoon
- Mixed nuts – ¼ cup
- Raisins – ¼ cup
- Coconut pieces cut into thin slivers – 2 tablespoons
- Salt to taste
Method:
- Separately wash and drain the rice and yellow split gram. Set aside.
- To a deep casserole on medium heat add a tablespoon of ghee and stir in the rice. Roast well until it no longer smells raw and the rice grains are crunchy. Make sure you keep stirring all along and don’t burn the rice. Set aside
- Do the same with the yellow split gram.
- Pressure cook the rice and yellow split gram together with a pinch of salt and 3 cups of water for 4 whistles. Both the rice and yellow split gram should be cooked until soft.
- Heat a deep casserole on medium flame. Add to it the rest of the ghee, followed by the nuts and dry coconut slivers. Roast them until golden brown and then drop in the raisins.
- After a quick stir around, pour in the melted jaggery and coconut milk.
- Stir in the cooked rice, yellow split gram and cardamom powder, mixing well so as to get a lump-free payasam.
- Delicious served chilled or warm.
Note:
- You can skip the rice and make it with yellow split gram alone.
- The rice and yellow split gram can also be cooked in a casserole with 3 cups of water.
- The jaggery quantity in the recipe yields a moderately sweet payasam. Feel free to increase it as per your preference.
- Should you prefer a thinner payasam then feel free to add in a cup of cold milk.
