Kadalai Parrupu Payasam

This is the last post for this weeks BM, Lets end with a dessert. Kadalai Parrupu payasam is one of the traditional payasam in Tamil Nadu. This is bit different than regular payasam it will be chewier; the grated coconut will be good for muching. This is my mom’s recipe.

Ingredients:

Split chana dal (Kadalai parrupu)	½ cup
Raw rice	¼ cup
Jaggery	¾ cup
Cardamom powder	¼ tsp
Cashew nut chopped	1 Tbsp
Ghee	2 tsp
Coconut grated	2 Tbsp

 

Directions:

1. Pressure cook chana dal and rice together with 3 cups of water for 3 whistles (Chana dal will be slightly overcooked and rice should be mushy).
2. Add little water to jaggery and heat until it dissolves, filter the syrup to cooked chana dal mixture and cook for 5 minutes.
3. Mean while heat ghee and roast cashew nut. Finally add grated coconut, cashew nut and cinnamon powder and cook for another 2 minutes.
4. Turn off the stove and enjoy warm.

Note:

You can add coconut milk after adding jaggery its optional.

 

 

Sharing to: Gayathri

 

Blogging Marathon page for the other Blogging Marathoners doing BM#26

 



 

 

Nuts Payasam

Last week I tried this payassam it worked good for my kids, best way to add nuts. One of my little one doesn’t show much interest on nuts. I grind the nuts and added to payasam, I used 2 cups of milk so it was bit thick close to pudding consistency so my little one loved it and she named this as milk pudding.

Ingredients:

Sabudana/ Javvarisi	2 Tbsp
Vermicilli	3 Tbsp
Almond	2 Tbsp
Chasew nut	2 Tbsp
Pista	2 Tbsp
Milk	3 cups
Sugar	½ cup
Raisin	1 Tbsp
Cardamom powder	¼ tsp
Ghee	½ Tbsp

 

 

Directions:

1. Soak all nuts separately for 3 hours. Peel the skin and grind to a course paste.
2. Heat one cup water in a pan, when it starts to boil, add sabudana, when its ¾ cooked add vermicili, cook for another 5 minutes.
3. Meanwhile boil milk in another pan, add ground nut paste and cook until raw smell goes. In this stage add sugar, cardamom and cooked vermicili mixture and cook for 5 minutes on low heat.
4. Finally roast the raisin in ghee and to payasam. Serve warm or cold.

 

Note: Once it starts to cool, it will turn thick if you need add milk while serving.

 

 

Sharing to: Jagruti ,