[ad_1]
I like festivals, planning the menu for a festive feast and particularly stay up for strive candy treats that I’m but to weblog. Senagapappu Payasam is a standard South Indian candy dish that I ready for our Ugadi festive meal. This lentil primarily based candy dish incorporates the identical elements that you just’d discover in an everyday Payasam – jaggery, milk or coconut milk and cardamom powder. The star ingredient in in the present day’s recipe is chana dal (Bengal gram) together with sago.
Senaga Pappu Bellam Payasam Recipe
Cooking Time: 45 mts
Delicacies: Andhra
Serves 5-6 individuals
.
1/2 cup chana dal/bengal gram, soak in water for 1/2 hr, stress prepare dinner upto 2 whistles (smooth)
3/4 cup sago/saggubiyyam/sabudana, prepare dinner in 2 cups water until smooth
1 cup grated jaggery, soak in 1 cup strained chana dal water for 10 mts
2 cups low fats milk
1/2 tsp cardamom pwd
8-10 cashew nuts
few raisins
1/2 tbsp ghee
1 Warmth a pan, add ghee and toast the cashew nuts and raisins until golden brown. Take away from pan, hold apart.
2 In a heavy bottomed vessel, add the jaggery water and let it prepare dinner for 7-8 mts on low flame.
3 Add the cooked chana dal and sago together with left over liquid and let it slowly simmer for 6-7 mts, stirring it infrequently.
4 Flip off warmth. Add the low fats milk and mix. On low flame, permit the payasam to simmer for 4-5 mts. Add the cardamom pwd, toasted cashews and raisins. Serve heat or refrigerate till chilled. It tastes good each heat and chilled.
[ad_2]