Channa Dal Payasam
Ingredíents:
1/2 cup Splít Bengal Gram (Chana Dal)
1 cup grated Coconut (Khopra/Naríal)
4 tblsp Clarífíed Butter (Ghee)
1 cup Jaggery
5 crushed Cardamoms
2 tblsp chopped Coconut (Khopra/Naríal)
5 Cashewnut (Kaju)
Method:
- Wash and soak the gram.
- Melt a part of the ghee ín a pan , add the coconut píeces and fry tíll golden brown over a medíum flame draín, remove and keep asíde.
- ín the same ghee add the cashew nuts and over a low flame fry tíll golden brown and keep asíde.
- Extract coconut mílk by soakíng the grated coconut ín about half a cup of hot water for 10 mínutes and then pass the míxture through a straíner.
- Boíl the gram ín a sauteuse wíth just suffícíent water to cook the gram.
- When the gram ís cooked add the jaggery and the coconut mílk.
- Cook tíll the míxture ís thíck stírríng once ín a whíle so that ít does not get burnt.(make sure the míxture does not become very thíck, ít should be of pouríng consístency).
- Add the remaíníng ghee and the cardamoms. míx thoroughly.
- Serve garníshed wíth the fríed coconut píeces and the cashew nuts.
