Ingredients
Chana dal -2 cups
Jaggery - 1½ cup
Grated coconut - 4 cups
Sugar - 1 tbsp
Ghee - 5 tbsp
Coconut pieces – 3 tbsp
Cashew nuts - 2 tbsp
Sultanas -2 tbsp
Rice flour - 1 tbsp
Crushed cardamom - 1 tbsp
Preparation
Wash and drain chana dal.
Pressure cook chana dal till it is soft.
Mash chana dal.
Some pieces of dal can be left as it is,
so that it can give a bite in the payasam.
On low flame, in a 'uruli'or any heavy-bottom vessel,
pour ghee and fry coconut pieces and
dry fruits into golden brown.
Keep aside these to garnish later.
In the same ghee, sauté rice flour.
See that it does not turn brown.
In this, add mashed chana dal and sauté for a while.
Now add jaggery dissolved in one cup water.
Let it simmer for a while.
Extract first and second milk from the grated coconut .
Reserve the first thick coconut milk.
First, pour in the thin second extract.
As the 'payasam'thickens, pour the first thick coconut milk.
Sprinkle crushed cardamom powder.
Keep stirring for five minutes and then turn off the flame.
Garnish the payasam with golden brown nuts.
Serve hot or cold.
'Thiruonam' is the day when you really get drunk with Payasam.
In the first stage, you drink payasam plain.
Second stage, to your payasam bowl,add banana cut into pieces.
Banana will give a different twist
to the intense sweetness of the payasam.
Third stage, crush two crispy kerala papadam
into the payasam with banana pieces.
Finally, lick a piece of red hot and sour lemon pickle before
each sip of payasam.
That is how you get drunk with payasam.
HAPPY ONAM.
