Ingredients
250 gms Split green gram (de-husked)
400 gms Jaggery
300 ml First press coconut milk
500 ml Second press coconut milk
750 ml Third press coconut milk
2 tbsp Coconut slivers
25 gms Cashew nuts
25 gms Raisins
½ tsp Dry ginger powder
½ tsp Cardamom powder
6 tsp Clarified butter
A pinch of salt
Method
Clean and wash the green gram. Drain the water completely. Spread the gram on a dry cloth and let it dry.
Melt the jaggery in one and a half cups of water, in a pan, over medium-low flame. Stir continuously until the jaggery is fully melted, for about 10 minutes. Then, strain the jaggery syrup and set it aside.
Heat one teaspoon of clarified butter in a pan. Add the split green gram and fry for a couple of minutes until they turn slightly golden brown, around 10 minutes. Then, set them aside on a plate to cool down.
Transfer the fried green gram to a pan or a wide, heavy-bottomed pan. Add the third-pressed coconut milk and allow it to boil. Once it starts boiling, reduce the flame and cook for about 15 minutes or until the coconut milk almost dries out.
Add the jaggery syrup and two teaspoons of clarified butter. Cook for about 10 minutes over a medium flame.
Add the second-pressed coconut milk. Cook for about 10 minutes over a medium flame. Then, add half a teaspoon of dried ginger powder, half a teaspoon of cardamom powder, and a pinch of salt.
Add the first-pressed coconut milk. Cook for a minute over low flame and turn off the flame. Keep stirring until the milk is fully incorporated. Do not boil the coconut milk, as boiling may cause separation.
Finally, heat 2 to 3 teaspoons of clarified butter in a pan. Fry the coconut slivers and cashew nuts until slightly golden on low-medium flame. Then, add the raisins and fry until they puff up. Pour this mixture over the payasam and combine. Serve hot.
Note:
To make coconut milk, you can either use freshly grated coconut and blend it with hot water to get first, second, and third press coconut milk, or you can use ready-made coconut milk mixed with water.
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