Karnataka Special Platter

Sringeri Payasam

img_0176

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.

Ingredients

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

To Season

Ghee – 2 tablespoons

Finely chopped coconut pieces – 2 tablespoons

Finely chopped cashewnuts – 1 tablespoon

img_0163

Method

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.

Chef’s Tips

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 .

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s