I really like festivals, planning recption menus for any festive feast and particularly expect to test goodies which i’m yet to blog. Senagapappu Payasam is really a traditional South Indian sweet dish which i ready for our Ugadi festive meal. This lentil based sweet dish incorporates exactly the same things that you’d get in a normal Payasam jaggery, milk or coconut milk and cardamom powder. The star component in today’s recipe is chana dal (Bengal gram) together with sago.
Senaga Pappu Bellam Payasam Recipe
Cooking: 45 mts
Serves 5-6 persons
1/2 cup chana dal/bengal gram, absorb water for 1/2 hr, pressure prepare up to 2 whistles (soft)
3/4 cup sago/saggubiyyam/sabudana, prepare by 50 percent cups water till soft
1 cup grated jaggery, absorb 1 cup strained chana dal water for 10 mts
2 cups low-fat milk
1/2 teaspoon cardamom pwd
8-10 cashew nuts
1 Heat a pan, add ghee and toast the cashew nuts and raisins till golden brown. Remove from pan, keep aside.
2 Inside a heavy bottomed vessel, add some jaggery water and allow it to prepare for 7-8 mts on low flame.
3 Add some cooked chana dal and sago together with remaining liquid and allow it to gradually simmer for six-7 mts, stirring it every now and then.
4 Switch off heat. Add some low-fat milk and mix. On low flame, permit the payasam to simmer for 4-5 mts. Add some cardamom pwd, toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.
