Ingredients
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½ cup green Gram Lentils
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1 cup Rice
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3-4 cups Milk
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1 cup Jaggery
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3-4 Tbs Ghee
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10-15 Cashew
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2-3 Tbs Raisins
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5-6 Cardamom
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1 pinch Clove Powder
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¼ tsp Saffron
Directions
This is a dish we sometimes have for breakfast as well as dessert. It also goes well with spicy Pongal. As a children we all loved this dish very much. You can serve sweet dishes at any time in India, as well as for special and auspicious occasions.
Payasa, which is known as Kheer in North India, is an indispensable sweet dish. Well-known Indian payasas are Semiya (Vermicelli) Payasa, Rice Payasa and Green Gram Dhal Payasa.
You can use sugar, jaggery or honey to make any Indian sweets. The taste of jaggery is less sweet and more lightly flavored than sugar, and the taste is slightly different, whereas honey is sweeter than sugar and you will only need half as much.
Steps
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1
Done
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In a heavy-bottomed pot bring the milk to the boil. Turn off the heat. |
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2
Done
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Meanwhile, in another heavy-bottomed pot or pressure cooker fry the green gram dhal over low heat, without oil, for 2 to 3 minutes. Add the rice, pour in the hot milk, and bring to the boil. Lower the heat, cover with the lid and cook until the green gram dhal and rice become very soft, about 20-30 minutes with the lid on in a heavy-bottomed pot or 6 minutes in a pressure cooker. Set aside. |
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3
Done
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In another heavy-bottomed pot dissolve the jaggery or sugar in ¼ cup of water, over low heat. Stir until the syrup becomes slightly sticky, and then add to the cooked rice and the green gram dhal mixture. If using honey just add without water or cooking. |
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4
Done
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Heat the ghee in a small pan. Fry the cashew nuts and raisins over a low heat until the cashew nuts turn golden brown. Remove from the heat and add the cashew nuts, raisins and ghee to the rice and green gram dhal mixture. Mix well and cook for a few minutes. |
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5
Done
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Add the cardamom, clove powder, nutmeg powder, and soaked saffron along with the milk. Cook on low heat for a few more minutes. |
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6
Done
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Mix well and serve hot. |
