THREE PAYASAMS TO CELEBRATE

SOMETHING SWEET TO CELEBRATE 🎉 

SPLIT MOONG DAL OR PARUPPU PAYASAM 

INGREDIENTS 
Split YellowMoong Dal - 2 cups
Thick Coconut Milk - 4 cups
Powdered Jaggery - 3 cups
Cardamom Powder - 2 Tsp
Dry Ginger Powder - 1 Tsp
Tapioca Pearls ( Sago ) - 1/4 cup
Ghee - 1/2 cup
Cashew Nuts - 1/4 cup
Raisins - 1/4 cup

METHOD
Dry roast moong dal in a pan till you get a nice aroma in low heat
Soak the roasted dal in water for 30 minutes. 
Pressure cook moong dal till soft. 
Let it cool to room temperature. Mash the dal by adding half the quantity of coconut milk
Soak tapioca pearls in water for 15 minutes
Pressure cook soaked tapioca pearls for 2 whistles with enough water till soft
Add water to powdered jaggery and dissolve. Strain to remove impurities
In a large heavy bottomed pan pour the syrup and add the mashed dal
and the cooked tapioca pearls along with water if any
Keep pan in stove and allow mixture to boil in medium flame
Add remaining coconut milk in intervals of ten minutes. Reduce heat
Add the cardamom powder dry ginger powder and half the amount of ghee
In the remaining ghee fry cashew nuts and raisins and pour over the boiling payasam and remove pan from stove.
Serve with ripe plantain

Note
Adjust amount of jaggery used to suit your palate
Adding dry ginger powder is optional
The number of whistles to cook sago depends on the type of pressure cooker used
Usually before this  payasam is served in the plantain leaf people mash the ripe plantain and the payasam is poured over it is a common sight at wedding houses

SEMIYA OR WHITE PAYASAM

INGREDIENTS 

Roasted Vermicelli - 200 gms 
Tapioca Pearls ( Sago ) - 50 gms 
Milk - 1 1/2 litres
Sugar - 1 cup
Crushed Cardamoms - 10
Ghee - 1/4 cup
Cashew Nuts - 1/4 cup
Raisins - 1/4 cup

METHOD 
Boil milk in a heavy bottomed pan and while its boiling add the crushed roasted vermicelli.
Soak tapioca pearls in water for 15 minutes and pressure cook till soft
Once the vermicelli is soft add cooked tapioca pearls and sugar mix well till sugar dissolves and boil till the mixture is slightly thick
Add the crushed cardamom and pour over the fried cashew nuts and raisins in ghee
Remove pan from stove and serve with Sweet Boondhi 

Note
Adjust the amount of sugar to taste
The number of whistles to cook sago depends on the type of pressure cooker used
You can add a few drops of vanilla essence instead of cardamom 
Serving with sweet boondhi or sweet boli is a common in wedding houses here 

JACKFRUIT PAYASAM

INGREDIENTS 
Ripe Jackfruit Pieces - 20
Thick Coconut Milk - 2 cups
Powdered Jaggery - 1 1/2 cup
Split Yellow Moong Dal - 1/4 cup
Cardamom Powder - 1 Tsp
Ghee - 1/4 cup
Cashew nuts - 10
Raisins - 10

Deseed chop and pressure cook jackfruit. Cool at room temperature and pulse in the mixer 
Pressure cook moong dal till soft and mash 
To powdered jaggery add some water and heat till it dissolves and strain 
In a large pan pour in the coconut milk mashed moong dal and mashed jackfruit and jaggery syrup
Mix well. In a medium flame boil the mixture 
Add the cardamom powder
Heat ghee and fry the cashew nuts and raisins 
Pour over the boiling payasam and remove pan from stove
Serve when warm 

Note
Amount of jaggery used depends on the sweetness of the jackfruit used
Using dal is optional ... If used gives a thick consistency