Kadala Payasam

kadala payasam
By: Navya Neha

Kadala parippu-250gm (cooked )

Jaggery -600gm(melted and strained )

Sago(chauvary)-50gm(cooked)

Cashew nuts-50gm

Coconut(nalikera kothu)-1/2 cup( small pieces)

Cardamom powder-1/2tsp

Very thin coconut Milk -3cup

Thin coconut milk-2cup

Thick coconut milk-1cup

Ghee-50gm

Dried Ginger powder(chukku)-1/2tsp

Method

1st step

At first wash the chana dal properly and soak overnight or 5-6 hours ..

Then add enough water in a pressure cooker and cook well.

Mostly 4-5 whistle is enough.Now cook sogo and keep aside ..

Take 4 coconut and grate them ..

Now add 2 cup of water into the grated coconut and grind well in a mixer …

Squeeze thick milk from it ..

Now add 2 glass of water and grind it again and take the thin milk …

Finally add some more water and take very thin milk …

Keep all the 3 milk separately. Now heat 1/2cup of water and melt jaggery.

When done strain it and keep aside..

Now fry the cashew nuts and coconut separately ,drain them and keep aside.

2nd step

Now take a thick bottomed kadai or uruli and heat ghee …

Before that, mash 3/4th of the cooked chena dal with a spatula and leave the remaining as the same ..

Now add this dal to the kadai and saute for 5 minutes ..Now add jaggery ,mix well with the dal ,stir continuously and cook until the mixture becomes thick and start separating from the sides of the pan …When it become thick add the thinner milk and cooked sogo and cook..Don`t forget to stir ..When it began to thicken then add the 2nd milk and cook …

When that also began to thicken now add the last thick milk(onnam palu) and stir well for 1 minute(don`t boil )..

Now add dried ginger powder and cardamom powder and stir well…

Remove the payasam from the fire and keep on stirring for some time (2-3minutes).

Now add the fried coconut and cashewnuts..

So ur delicious parippu prathaman is ready to serve …(The amount of jaggery can be vary according to ur taste )

U can use moong dal/ green gram instead of chena dal and make pradhaman ..