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Bengal Gram Payasa is a very popular sweet dish or kheer prepared in South India. This recipe is of Mangalore styled payasa in which the cooked bengal gram in cooked again in jaggery and coconut milk. Cardamom powder is used to enhance the flavor.
Ingredients:
Bengal Gram – 1 cup
Coconut Milk I Extract(thick) – 1 cup
Coconut Milk II Extract(thin) – 2 cups
Rice Flour – 1 tbsp
Jaggery – 1 cup, grated
Cardamom – 1 tsp, powdered
Cashewnuts – 10
Method:
- Pressure cook bengal gram 1 cup water( 2 whistles should be enough for the gram to get cooked).
- In a vessel, take Coconut Milk II Extract and jaggery and boil it.
- Add cooked bengal gram and boil for 5mins.
- Keep stirring frequently to avoid charring.
- Mix rice flour with 2 tbsps of water and add it to gram.
- Continue boiling on medium flame.
- When this thickens little bit, add Coconut Milk I Extract and continue boiling.
- Add cardamom powder and cashewnuts.
- Stop boiling when it reaches a consistency that is lesser than desired as it will thicken little bit when cooled.
Variation:
You can replace bengal gram with tender pumpkin/bottle gourd pieces.
