Wednesday, December 28, 2011

Paruppu Payasam (Gheer)

Pasi Parruppu / Kallai Paruppu Payasam

Pasi Parrupu (Moong dal) : 1 cup
Kalla Paruppu (Channa dal) :1 cup
vellam (jaggery) : 1 Small ball size ( Soak it in little water and place it on stove's little heat, it would melt off soon)
Cashew nuts
Milk : 1 ltr
Sugar : 2 teaspoon
Ghee: 4 teaspoons
Cardamom : 2-3 flakes

Fry Both the grams (Pasi Parrupu, Kalla parrupu) and pressure cook it with Milk and a little water
Keep for two whistles (half done) should not be smashed
Now, give  a small turn in mixie just to see if its half ground
Place a pan add ghee, when hot add cashews and cardamom
Add the jaggrey and as it melts fully add the ground gram , sugar and water
Tip: Stir continously, otherwise the gheer may get burnt
Add the remaining milk and stir continously until the fragnance comes out

When serving add a little hot milk to make the gheer more dilute and tastier..Enjoy every sip...:)

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