- place a wide pan on medium-low heat, dry roast the dalia.Transfer it to a bowl and set aside. In the same pan, dry roast the moong dal till fragrant, for about 3-4 minutes. Mix the dalia and dal together, add it to a pressure cooker. Top it up with one cup of water and pressure cook it on a low to medium heat for up to 4 whistles. When the 4 whistles are done, turn the cooker off and allow the cooker to release all its pressure naturally. Add half cup of water to the powdered jaggery, in a mixing bowl. Dissolve it completely. Place a wide pan on medium heat and add the jaggery water to it. Allow it to boil on a low heat for about 5 minutes. Add the cardamom powder and the cooked dalia and dal mixture, and pour it into the jaggery mix. Mix well to combine and allow them simmer for 3-4 minutes. Add the grated coconut at this stage, mix well and switch off. Then add milk and stir it in gradually. Heat a pan with a teaspoon of ghee, add the broken cashews and saute till lightly brown and pour them over the prepared payasam. Mix well and serve the Godhuma Rava Payasam hot.
Godhuma paramannam
#myrecipe
By Radha Nelanti
Mar, 4th
597
Servings
4 persons
Cook Time
30 minutes
Ingredients
7
- 9
Ingredients
- Broken wheat
- Jaggery
- Moong dal
- Milk
- Cardamom
- Water
- Coconut
- Ghee
- Cashew
