Hello friends, please checkout our latest recipe of TASTY & DELICIOUS SOUTH INDIAN KHEER /PAYASAM..... Please try this recipe & share your experience with us in the comment section below.....
Ingredients:
1 and 1/2 fresh coconut shredded..(approx 1 big bowl)
100 gms. Sabudana (Sago) soaked for 30 min.
150 gms. Moong dal soaked for 30 min.
300 gms gud (Jaggery) chopped or required as your taste
1 & 1/2 tbsp. Badaam (almond) soaked peeled & chopped
1 & 1/2 tbsp. Chopped kaju (cashews)
1 & 1/2 tbsp. Charoli (chirongi)
1 tsp. Elaichi powder (cardamom)
Luke warm water as required
Normal water as required
Little salt
Preparation:
In a utensil transfer 150 gms. Moong dal soaked for 30 min. add approx 500 ml. Water to it, and cover the lid and cook the Moong dal until it becomes soft.
Until then lets prepare the Coconut Milk:
We will use luke warm water to add. Transfer 1 & 1/2 Shredded fresh Coconut (it's approx one big bowl coconut) in a mixer jar and add luke warm water to it as required and grind it. (Do not add very hot water). To remove the Milk take a strainer, keep a clean cloth on it and transfer the grinded Coconut it. With the help of your hands squeeze and remove the coconut Milk from it, our Coconut Milk is ready. (Have used 1 & 1/2 ltr. Water) keep it aside to add later. Lets check our dal. Our Moong dal is also cooked well. Have stirred 2 to 3 times in between and.mashed it.(dal took 10 min. to cook). Mix it properly and add the prepared coconut Milk slowly, and stir continously. Keep the flame on medium to high. Now add 100 gms. Sabudana (sago). Its soaked for 30 min. and mix it well & add 300 gms chopped gud (jaggery) can add more or less according to taste.
Now we need to stir continously and cook the kheer till it's thick and the Sadudana is cooked well. It took 25 minutes to cook and our sabudana is also cooked well.(as sabudana gets cooked, its turns transperent). Time to add dry nuts.. add 1 & 1/2 tbsp. Charoli (chirongi), 1 & 1/2 tbsp. Chopped cashews (kaju) and chopped almonds (badaam) , soaked , peeled and chopped, and add 1 tsp. Cardamom powder (elaichi). Mix it well and add little salt in it. (Adding salt to kheer gives a very good taste). Now stir continously and cook the kheer for another 10 min. And our south indian kheer/Payasam is read to serve..
The concistency of thickness should be as shown, beacuse as it comes to room temperature it becomes more thick.
The Kheer/Payasam took 35 to 40 min. to get prepared.
Our Tasty, Yummy & Delicious SOUTH INDIAN KHEER/PAYASAM is ready..
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