LENTIL DESSERT

                           PANCHAGADAAY/PARIPPPU PAYASAM

RECIPE SOURCE: GSB CUISINE
INGREDIENTS

Chana dal-1/4 CUP                                                     
MUNG 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 the cashews and coconut pieces in ghee,till they are nicely browned and keep them aside for garnishing.

3.Now let us  make the jaggery syrup.For that take a pan,into it add  grated jaggery along with water and bring it to a boil.Once it turn into a liquid,switch off the flame ,strain the syrup and keep it aside.

4.Now pressure cook the dal and crack wheat for 3 to 4 whistles.Once the pressure releases,check whether the dals especially the chana dal is cooked or not.If not then cook it for another 2 whistles.

5.Once it is all done ,add in the jaggery syrup and boil it well.Then add in the concentrated coconut milk,mix well and switch off the flame.

(IF YOU WANT IT TO KEEP FOR MORE TIME ,YOU CAN BOIL IT WELL)

6.Garnish it with roasted cashews and coconut pieces and enjoy..

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