Ingredients:
• Channa dal – 200 g
• Moong dal – 400 g
• Jaggery – 500 g
• Milk – 1 litre
• Sweetened condensed Milk – 1 tin (200 g)
• Desiccated Coconut – about 100 g
• For garnishing:
• Cashew 50 g (split into two)
• Badam – 10 to 15, peeled and cut into thin strips
• Dry Grapes – 25 g
• Elaichi – a few
• Kesar (kungumappu) – a few strands
• Dry Coconut pieces – a few pieces, cut finely
Method:
- Clean and soak the dals for about 1 hour.
- Use just sufficient water to boil the dals in a pressure cooker and keep aside.
- In a thick bottomed vessel, boil the milk and reduce it to 2/3rd of its quantity.
- Keep aside.
- Powder the jaggery and dilute in half a litre of hot water.
- Drain out the impurities.
- Boil the jaggery and keep aside.
- To the pre-boiled milk, add the cooked dal slowly so that the dal does not turn into lumps.
- Keep the flame low and keep stirring continuously.
- Add one half of the desiccated coconut and the condensed milk (one forth of the tin).
- Simmer for about 15 minutes.
- Add the jaggery and keep stirring .
- Add the rest of the desiccated coconut and simmer for about 5 minutes.
- If the payasam is very thick, add pre-boiled milk as per requirement.
- For garnish: roast cashew, badam and kismis (dry grapes) in ghee and add the kesar dissolved in milk.
- Sprinkle with elaichi powder.
Recipe courtesy of Natrajan