Monday, 23 July 2018

Sweet potato Moong dal Kheer/ Sihi genasu Hesarubele Payasa

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.
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. 

sweet potato kheer

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.
Genasu payasa


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