Payasam is derived from peeyusham which means nectar or ambrosia. Payasa or Payasam is also the sanskrit word for milk.
Mangalore is a city of temples. Payasa is a traditional sweet that is served in the temples of Mangalore as Prasad and in every house during all religious functions and festivals. It's simple and easy to make wholesome sweet ... made from split yellow moongdal, sago, coconut milk and jaggery.
Ingredients :
1 cup split yellow moongdal
1/2 cup sago ( tapioca )
1 cup Jaggery
Milk extracted from a whole coconut
50 gms cashewnut
20 gms raisins
1 tsp cardamom powder
1-2 tblsp ghee
Method :
1. Wash & soak the sago in water for 20-25 minutes.
2. Clean the moongdal and pressure cook the dal along with 2 cups of water & cook till 2 whistles.
3. In a heavy bottomed vessel dissolve the jaggery with 1/2 a cup of water.
4. When jaggery dissolves add the cooked moong & soaked sago. Cook till sago doubles in size.
5. Add the coconut milk and give it a boil.
6. In a pan heat ghee fry the cashewnuts & raisins. Pour this to the Payasam along with the ghee.
7. Lastly add the cardamom powder for flavour.
8. You can have it warm, cool or eat right away with holige (puran poli) topped with little ghee over it ...Enjoy!
Mangalore is a city of temples. Payasa is a traditional sweet that is served in the temples of Mangalore as Prasad and in every house during all religious functions and festivals. It's simple and easy to make wholesome sweet ... made from split yellow moongdal, sago, coconut milk and jaggery.
Ingredients :
1 cup split yellow moongdal
1/2 cup sago ( tapioca )
1 cup Jaggery
Milk extracted from a whole coconut
50 gms cashewnut
20 gms raisins
1 tsp cardamom powder
1-2 tblsp ghee
Method :
1. Wash & soak the sago in water for 20-25 minutes.
2. Clean the moongdal and pressure cook the dal along with 2 cups of water & cook till 2 whistles.
3. In a heavy bottomed vessel dissolve the jaggery with 1/2 a cup of water.
4. When jaggery dissolves add the cooked moong & soaked sago. Cook till sago doubles in size.
5. Add the coconut milk and give it a boil.
6. In a pan heat ghee fry the cashewnuts & raisins. Pour this to the Payasam along with the ghee.
7. Lastly add the cardamom powder for flavour.
8. You can have it warm, cool or eat right away with holige (puran poli) topped with little ghee over it ...Enjoy!
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