- Make a dough with wheat flour of chapati dough consistency. keep aside for 1 to 2hrs in a box. Take a small quantity in hand and make jeera size bites with fingers. Dry in sun hot for 2 to three days. Usually these will be prepared in advance during summer and stored in container. As they become old of 6 month to 1year it will yield good for making payasam.
- Fry the dried sauthe beeja with 1tsp ghee.In a container add 3 cups of water and boil it.To this add sauthebeeja and let it boil well(press the boiled one between two fingers it should be smooth).Drain out excess water add jaggery boil well. Take out from the stove now add milk.In a pan add ghee and dryfruits fry till golden brown and add to the payasam. Eat with roasted papad.
Haelthy,sugarfree.
Sauthe beejada Payasa
By Shivaleela Choodi
Jan, 22nd
803
Servings
6 persons
Cook Time
20 minutes
Ingredients
4
- 6
Ingredients
- Sauthe beeja-1/2cup
- Jaggery-1/2cup
- Milk-1cup
- Water 3cups
- Dryfruits-1/4cup
- Ghee-2tbsp
Instructions
Notes/Tips
To wheat flour 3/4 cup add 1/4 cup chiroti rava and saok it for 1 to hrs.
