Thursday, 14 April 2011

Bengalgram dal payasam


1 cup bengalgram dal(soaked for 1/2 hr in water and pressure cooked till soft)
1 cup grated jaggery
1 cup milk
1/2 tsp cardamom powder
Few cashews
2 tsp ghee
A pinch of edible camphor (pachai karpooram in tamil)

Heat the ghee and roast the cashews in it till light golden colour. Add the cooked bengalgram dal to it and roast for a minute. Add the jaggery to it and cook for 3 to 4 minutes.

Finally add the milk, cardamom powder and cook for 5 minutes. Add the edible camphor just before getting it down from the stove.

Serve hot or cold.

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