Payasam Recipe
Pongal is one of the most popular Hindu festivals of India. This year this festival will be celebrated on 15 January 2023. This festival is celebrated for four days. This four-day festival is celebrated with great pomp in South India. Like every festival, many types of dishes and sweets are prepared on this festival too. The festival of Pongal is considered incomplete without Payasam. Payasam, which looks like kheer, is prepared by mixing moong dal and sago. If you want to make this South Indian dish, then today we have brought for you its very easy and simple recipe. Let us tell you how to make this dish?
Ingredients to make Payasam
- 150 grams yellow moong dal
- 150 grams sago
- 100 grams jaggery
- 250 grams coconut milk
- Dry Fruits –
- Ghee
How to make Payasam
First of all, we will soak moong dal and sago separately for 2 to 3 hours. Now turn on the gas and keep the moong dal on the stove to cook. On the other hand, now we will prepare jaggery syrup. The real taste of payasam is not found in sugar but in jaggery syrup. Before making jaggery syrup, wash it thoroughly so that if there is soil on it, it gets removed. Now turn on the gas and keep the pan on it. To make syrup, add 100 grams of jaggery in the pan. When the jaggery starts melting slightly, add 2 cups of water to it. Stir it well. When the syrup becomes a little thick and bubbles start appearing in it, then turn off the gas.
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Now check the pulses once. When the lentils are cooked well, then mix it in jaggery syrup. Now turn on the gas again and mix them well and keep stirring it with a ladle for about 10 minutes. So that the lentils mix well in the syrup. After 5 minutes, add soaked sago and mix it well. Coconut milk is the most important ingredient in making this dish tasty. After all the ingredients are mixed well, add 250 grams of coconut milk in it. After adding coconut milk, keep stirring it with a ladle for about 15 minutes.
You are now at the end of this recipe. Pour ghee in a pan and roast the dry coconut cut into small pieces well. After coconut, add dry fruits like cashews, almonds and raisins and roast them. When they become light golden then add them to payasam. Garnish with saffron and pistachios. Now your payasam is ready for Pongal festival.
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