Thursday, December 20, 2012

Cherupayar Payasam


Ingredients
  1. Cherupayar /Green gram split without skin- 1 cup
  2. Water - 2 cups
  3. Jaggery - 3/4 Kg
  4. Water - 1/2 cup
  5. Thin coconut milk - 1 1/2 cups
  6. Thick coconut milk - 1 cup
  7. Ghee - 2 Tbsp
  8. Cardamom - 6-8
  9. Cashew nut - 10
  10. Raisins - 10
Preparation
  • First heat a pan and dry roast cherupayar. Boil it with water and smash it.
  • In a bowl boil jaggery with 1/2 cup of water.
  • Pour the jaggery and thin cococnut milk and bring it to boil.
  • Check the sweetness. Add cardamom to it. Stir well. Keep the flame low and slowly pour in the thick coconut milk. Mix well and heat it for 3-4 mins. Remove from heat.
  • In a small kadai add ghee, heat it through in cashews fry them and let it turn brown.Add raisins and let them puff up. Remove this tempered ghee and add it to the above cherupayar paayasam and stir well.

Note : Adjust sweetness according to your wish.

I am sending this to Cooking With Seeds Event - Yellow Moongdal of Manju's Kitchen and to

Cooking With Wholegrains by Priya's Versatile Recipes

  







1 comment:

Thank you so much for paying a visit to my little blog. If you happen to try out any of my recipes posted on blog, please do leave a comment, from which I can review and also help other visitors who visit A Bowl of Curry. Feel free o send in your suggestions about the blog or the recipes…which will make me improve.
Thanks
Preetha

Featured Post

Thakkali Rasam ~ Tomato Rasam~South Indian Tangy Tomatao Soup

Tomato or Thakkali Rasam is one of the soothing and comforting dish that anybody can have during this rainy and chilling weather with...

Related Posts Plugin for WordPress, Blogger...