Ingredients : 1 cup = 250 ml
- Green gram / hesaru kalu - 3/4 cup
- Jaggery / Sugar - 1.5 cup (depending upon your sweet level)
- Ghee - 1 to 2 table spoons
- Coconut milk - 3 cups (grind 1 cup of grated coconut)
- Cardamom - 2
- Dry fruits - few raisins, cashews etc
- Salt - a pinch
Time : 40 to 45 minutes
Servings : 4
Method :
Step 1. Cook green gram in a pressure cooker. By adding triple amount of water for cooking. Here I added 3 cups of water for 3/4 cup of green gram.
![]() |
After 10 whistles |
Step 2: Grate coconut, grind it with sufficient water along with one cardamom.
![]() |
Grind |
![]() |
Coconut milk extracted |
Step 4: Add ghee in a thick botommed vessel and roast cooked greengram (half part to 3/4th part) for a minute or so on LOW flame.
Step 4: Grind the remaining part of cooked greengram with some water.
Step 5: Add extracted coconut milk, ground greengram, jaggery to roasted greengram vessel. Boil well.
![]() |
Boil |
Step 6: Roast dry fruits of your choice and add it to payasa.
Step 7: Enjoy payasa.
I have heard about roasting greengram for aroma from Ashatge. Thanks to her. Here is a video of the same recipe with additional comments :)
What additional tips do you have for greengram payasa? Do share your views and comments.
No comments:
Post a comment
Share your comments.