In South India, payasa or kheer is an integral part
of any special meal or festival meal. Payasam can be prepared with many cereals
or some of the dals blending with milk/ coconut milk & sweetener like
jaggery or sugar. There are ready kheer mixes available in market to make it
easy. There are few delicious combinations such as tapioca & gram dal which
goes great in this dessert. In the Malnad & coastal area, we prepare kheer
with few chosen vegetables & fruits as well.
Here is the recipe.
My today’s post focuses on one such combination
Sweet potato & moong dal which is a traditional recipe.
Coming to nutritional facts, sweet potatoes are
packed with nutrients. It is loaded with vitamin A which is much more than
daily requirement. They are rich sources of potassium, carbohydrates and fibre.
Compared to potatoes, it is said that sweet potato is healthier option for
diabetics. Check here for the recipe of 'Sweet potato moringa paratha'.
Moong dal is great source of protein and vitamins.
It is suggested as healthy food for infants & toddlers. So what if we combine
these two rich ingredients with coconut milk & jaggery to get a tasty
dessert.
Here is the recipe.
Preparation
time: 15 minutes
Cooking
time: 20 minutes
Serves:
4
Ingredients:
Finely
chopped sweet potato - 1 cup
Moong
dal – ½ cup
Jaggery
– 1 large piece or ¾ cup powdered, adjust
according to taste.
Coconut
milk – 1 cup thick & 1 cup thin (of 1 coconut approx.)
Cashews
– few (optional)
Salt
– a pinch (optional)
Method:
- Take moong dal in a thick bottomed pan. Fry on medium flame until they turn golden brown. Keep sautéing so that it won’t get charred. Set aside to cool down.
- Clean sweet potato and chop finely. Keep aside.
- When the fried dal comes to room temperature, wash it with water. Pressure cook with chopped sweet potato and required water. Switch off after 3 whistles. Keep aside until pressure is released.
- In a separate vessel add jaggery and 1 glass of water and bring to boil. Switch off when jaggery dissolved completely. Filter with a strainer to remove impurities.
- Extract coconut milk following the method of ‘Coconutmilk extraction’. Keep thick coconut milk separate from 2nd and 3rd extraction.
- Now, mix pressure cooked ingredients, jaggery syrup and thinner coconut milk in a vessel and boil well. Add pinch of salt.
- At the end, add thick coconut milk and switch off when it starts boiling with bubbles. Do not boil longer after adding this coconut milk.
- Garnish with roasted cashew pieces and serve hot.
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