Wow .... Maine banaya aaj ye payasam it's amazing kabhi nahi socha tha itna accha payasam itna zaldi bina kisi mehnat ke ban jayega thank you so much for sharing this recipe 🙏😊
Very happy to see a kerala recipe. The best way to enhance the taste is roast the cooked chana dal in jaggerry syrup and little ghee until it thickens like a hulwa and then slowly add diluted coconut milk first, boil and when that start to thicken add thick coconut milk and stir for 30min and off the flame and temper it with nuts and coconut pieces. Traditional way to have it is with fried papad and banana. Try it... u will definitely love it...
I tried it.. When u transfer dal to jaggery liquid, the dal.must be crushed . After 5mins of preperation I had it & it was not tasting good...I kept in fridge overnight & it was so delicious..just keeping it for 8hrs in fridge makes it set .. Overall - V good recepie & explained very well !!
We r also from Kerala.On the occasion of Onam and Vishu. We make this paysam.my family like this paysam very much....😋😋& U r question's answer is hygiene, Unpolished, machine sorted and high in protein...
You missed the most important part. The dal needs to be boiled in 2nd strained coconut milk not water. Store bought coconut milk is unhealthy n does not give premium authentic flavour. It is easy to make.That is crucial for this recipe.
@@Shalinimkrishna Would you consider cooking chicken and rice together with some cashew, raisins and garam masala a chicken biryani? If you do go ahead and prepare this . But it is not payasam .its porridge, nothing more . Sorry for telling you the right recipe
Don't make payasam like this . This won't taste good . Search for recipes of Kadala payasam . This is the wrong way of preparation. First, we roast dal with ghee . Then cook it in a cooker, Then boil jaggery and then add cooked dal into it and boil it for some time while continuously stirring it . We add a lot of ghee to with it . This stage is very important Then we add 2nd extract of coconut milk and cook it for a while ..You can boil 2nd extract. We add cooked sabudana too . After that, we add cardamom powder and dry ginger powder too. That gives a special aroma Finally we add 1st extract and cook it on a low flame or else it will curdle. Add roasted cashew and raisins coconut too. He has just mixed some jaggery, cooked dal, and coconut milk and boiled it together . That's all it's not payasam
The answer is Tata chana dal comes with no quality compromise by providing unpolished , machine sorted, high in protein & finally very hygienic chana dal
In olden days fine blenders were not available, so coconut milk was prepared and added. Now many high power mixie is there. Just grate fresh coconut in blender, and add one third quantity of channa dal to same pressure cooker and 50 ml milk for better taste, for 100 g channa dal, soak and pressure cook with milk and coconut powder. And put jaggery powder and ghee and dry fruits.
