Lemon Pickle, Sringeri Payasam,Raw Banana Palya, Gojju Ambode and Tumkur Special Puliyogare.
One of my visits to Sringeri, I had the opportunity to taste this Payasam. I loved the simple flavours. I took the recipe , came home and tried it. I learnt this recipe from Sringeri Sharadha Temple Kitchen. Now, this Payasam has become our family favourite. I am very happy to share this recipe. I have modified this recipe by adding little saffron.
Broken yellow moong dhal – 1 cup
Grated jaggery – 1 cup
Sugar – 1/2 cup
Boiled, cooled milk – 1/2 cup
Saffron – 1 pinch
Water – 3 cups
To grind to a fine paste
Grated coconut – 1/2 cup
Cashew nuts – 8
Cloves – 2
Rice flour – 1 teaspoon
Ghee – 2 tablespoons
Finely chopped coconut pieces – 2 tablespoons
Finely chopped cashewnuts – 1 tablespoon
Heat a pan. Add 3 cups of water. Wash and add the broken moong dhal. Boil on medium flame till fully cooked. Add the ground paste. Boil on sim flame for 3 minutes. Soak the jaggery in 1/4 cup water. Boil till the jaggery dissolves on medium flame. Strain the jaggery syrup. Add the jaggery syrup to the dhal mixture. Add the sugar. Boil on sim flame for 5 minutes. Add saffron and milk. Boil on sim flame for 3 minutes. Switch off the stove. Season and serve.
1) In case the Payasam becomes little thick, dilute it with little boiled milk.
2) Can also add little soaked almonds while grinding for a more richer Payasam.
3) Fry the cashew pieces and coconut pieces to a golden colour in ghee .