Bengal gram / Kadalai Paruppu Payasam

 

Kadalai paruppu /  Bengal gram  Payasam

 

Kadalai Paruppu / Bengal gram :  1  cup

Jaggery powder : 1 cup 

Besan / Kadalai maavu :  1 tbsp

Coconut paste :  2 tbsp 

Grated Coconut : 1 tsp 

Ghee :  1 tbsp

Cardamom : 4  (  powder it )

Full cream Milk  :  2 ladle

·        Dry roast Bengal gram and soak it overnight.

Next day cook it adding just enough water ,  in pressure pan for 2 whistles.    Mash few dals. 

·        Add a ladle of water with jaggery powder and heat it till it melts completely . 

Strain  to remove impurities . 

·        Remove skin of cardamom and powder the seeds .  Don’t discard the skin.   

·        Heat ghee and roast besan , grated coconut and cardamom skin … Roast  till the besan change its colour lightly and a nice aroma comes. 

·        Add boiled Bengal gram with cooked water, melted jaggery  and cook in low flame for 10 mts or till the raw smell of jaggery eliminates .

·        Add coconut paste , cardamom powder and give a nice boil .

·        Remove from flame.

·        When the payasam comes to warm in temperature , add milk and mix nicely.

 

 

Kadalai paruppu  Payasam is ready for Neivedhyam /  Offering and to serve.