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Monday, 11 August 2014

LENTIL DESSERT

PANCHAGADAAY/PARIPPPU PAYASAM/LENTILS COOKED IN JAGGERY AND COCONUT MILK/DAL KA KHEER





RECIPE SOURCE: GSB CUISINE

INGREDIENTS

CHANNA DAL-1/4 CUP                                                     
MOONG DAL-1/4 CUP
CRACK WHEAT-1/2 CUP
GHEE-2 TBSP
CASHEWS-4
COCONUT PIECES-1-2 TBSP
JAGGERY-200 grams
CONCENTRATED COCONUT MILK- 1 CUP
DILUTED COCONUT MILK -1 -2 CUPS
WATER 1-2- CUPS

METHOD
 1.ROAST THE DALS AND CRACK WHEAT IN GHEE,TILL NICE AROMA COMES FROM IT.
    KEEP IT ASIDE.

READY TO BE ROASTED


2.IN THE SAME PAN ROAST CASHEWS AND COCONUT PIECES IN GHEE,TILL THEY ACHIEVE GOLDEN BROWN  CO LOUR..KEEP IT ASIDE.

3.NOW MAKE THE JAGGERY SYRUP .TAKE A PAN ADD IN THE JAGGERY AND WATER AND BRING IT TO BOIL.ONCE JAGGERY PIECES  HAS TURNED INTO  LIQUID.SWITCH OFF THE FLAME.STRAIN THE SYRUP AND KEEP IT ASIDE.

4.NOW PRESSURE COOK THE ROASTED DALS AND CRACK WHEAT IN DILUTED COCONUT MILK .ONCE IT IS COOKED  ADD IN THE JAGGERY SYRUP AND BRING IT TO A BOIL.AT THIS POINT ADD IN THE CONCENTRATED COCONUT MILK ,STIR ONCE AND SWITCH OFF THE FLAME.

5.GARNISH IT WITH ROASTED CASHEWS AND COCONUT PIECES..ENJOY..


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