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Bengal Gram Payasam
Method
- Take the Bengal gram and wash it properly. Now soak it in water for about half an hour.
- Take the coconut and grate it well.
- Add the 100 ml water mix in a blender until the mixture turns milky. Strain coconut milk.
- The next step consists of boiling the Bengal gram in about 125 ml water for about half an hour, or till it becomes soft.
- Add jaggery and blend well, until it melts.
- Now pour the coconut milk on it and keep cooking, till it turns thick.
- Add ghee to it and stir properly. Also sprinkle cardamom powder on it and blend well.
- Put one silver vark, some jeeragolis and few cashews on top of the payasam for decoration and serve hot .
Ingredients:
60 g - split bengal gram (chana)
120 g - coconut
100 g - jaggery
5 g - cardamom powder
20 g - ghee
1 - silver vark
5 g - jeeragoli
few cashew nuts to decorate
60 g - split bengal gram (chana)
120 g - coconut
100 g - jaggery
5 g - cardamom powder
20 g - ghee
1 - silver vark
5 g - jeeragoli
few cashew nuts to decorate
