Bengal gram/channa dal /Kadalai paruppu – 1/4 cup
Jaggery – 1/3 cup heaped
Milk -2 1/4 cups
Cashew nuts -10
Cardamom powder – 1/4 tsp
Coconut bits – 1 tbsp
Graded coconut – 1 tbsp
Soak cashew nuts in boiling water for 20 minutes.
Pressure cook channa dal for 3 whistles with very less water. Dal should not be mushy.
Heat 1/2 cup of water, add jaggery, after it dissolves, filter it to remove any impurities.
Fry coconut pieces and graded coconut in ghee separately. Keep aside.
Keep 1 tsp of cooked channa dal aside and grind the remaining channa dal with cashew nuts to a slightly coarse paste.
Bring jaggery to boil and add the grounded channa+cashew nut paste to it. Mix well so that there are no lumps. Switch off the flame.(No need to prepare jaggery syrup)
Add 2 1/4 cups of hot milk, cardamom powder, 1 tsp cooked channa dal and fried grated coconut.
Garnish with fried coconut bits. Delicious, simple, quick, easy payasam/Kheer is ready in no time.
This recipe serves 2 -3 persons.
More kheer/payasam recipes from padhuskitchen
Meet you all again with another wonderful post, till then it is bye from Padhu of padhuskitchen.