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Payasam made with Bengal gram(Kadalaparippu) and Jaggery(Sharkkara)
Published On: 09 Sep 2005
English: Bengal Gram
telugu: Sanagalu / Sanaga
kannada: Kadale / Chana
Oriya: Buta / Bata
Punjabi: Chole / Channa
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
English: Tapioca Pearls/Sago
telugu: Saggubiyyam / Sabbu Beeyam
kannada: Sabkakk / Sabaki
Gujarati: Sabu Dana
Marathi: Sabu Dana
Oriya: Sagu Dana
Kashmiri: Saboo Dana
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Cook the Bengal gram in a pressure cooker by adding 2 glasses of water.
Put the cooked Bengal gram in a mixer grinder and beat it to get a coarse mixture.
:- Make sure you don¦t make a paste of it.
Dissolve the jaggery in some water and pour it in a vessel.
Keep it on fire and cook it.
After sometime, filter the jaggery water to get rid of the unwanted stuff.
Grate the coconuts and prepare thick coconut milk(2 glass), thin coconut milk(3 glass) and very thin coconut milk(6 glass).
Heat up a vessel(preferably Urali).
Put the cooked dal into it along with the jaggery water.
Add the ghee in between into this and stir well.
When the mixture gets fully cooked, add the thinner coconut milk.
Add chowari and stir.
Allow the mixture to boil.
When it starts to reduce, add the thin coconut milk and allow it to boil.
Stir well and make sure that the chowari gets cooked.
When this too starts to reduce, add the thick milk and the powdered cardamom.
:- Do not allow it to boil.
Lower the flame and heat it through.
Fry the chopped coconuts in the remaining ghee.
Add the raisins and cashewnuts and fry them, till they turn brown.
Add the the fried ingredients into the payasam.
:- Similarly, you can prepare Cherupayaru (Green gram) payasam.
Would like to know the difference between cup & glass in measurements. ie , Cup - How much ml
& Glass - How much ml
Nan try cheydu ur recipe and came out well.
thanks a lot
very well explained and thank u for sharing ur recipes - this is a very good one indeed- i tried it for vishu and my husband loved it. thanks alot
I have been trying ur recipes.And i loved all of them.thank you....
i tried it for first time,all loved it thank you for the recipe.this web site has very good recipes collection try it.
nice recepie,i never tried to make a payasam with chana dal. after seeing this recepie,i made payasam and it come out well. thanks for such nice recepie and u must send recepies like this ok
wow!!! excellent recipe...thx a lottt!!!
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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