Fry the dried fruits, keep aside and in the remaining ghee fry the semiya.
Bring the milk to boil and add the semiya, cook until soft. (If the semiya is thick cook the semiya in water before adding to the milk. This will prevent it from absorbing lot of milk and becoming hard when added to milk.)
Now add the sugar (increase or decrease acording to your taste).
Stirring continuously cook for 5 more min. Then add the fried dry fruits and crushed cardamons.
Fry the greengram dal in a thick vessel on a low heat without changing the color of the dal.
Bring to boil 4 cups of water, add the dal and cook until soft.
Make a syrup of sugar adding little water.
Pour this into cooked dal and stir until dal is mixed well.
Pour the milk slowly and gradually into this stirring continuously so that it does not curdle. (Use the milk according to the way you like your payasam that is thick or thin).
Remove from stove and add the fried cashews and raisins. Also add the cardamon powder.
Go on stirring atleast 3 to 4 min after you add dried fruits so that the payasam does not curdle.
Coconut - 1/4 cup grated or coconut pieces fried in ghee
Cashews - few
Ghee - 3 tbsp
cardamons - 4
Put a small vessel on the stove, add 1 1/2 cups of water. After water starts boiling, add rice flour and stir properly, take it out of stove immediately.
After this dough is little hard and cool knead it with little oil applied to your hands.
Take a small quantity of dough in your palms, start elongating into a long string in a medium size thicknes.
Break this into 1 inch pieces. Proceed with rest of the dough.
Take a big vessel and boil the milk. Add the prepared riceflour pieces and cook.
After they are cooked ( it takes about 20 to 30 min) it it off the stove and add the crushed jaggery (or make syrup with jaggery adding little water and then add) .
Add grated coconut, crushed cardamons and cashews fried in ghee.
NOTE:
This states very good when eaten warm, can be served cold too.
Prepare batter with besan and about 1 cup of water. This should be without any lumps. See for consistency of batter and add little more water if required.
Make 1 1/2 thread consistency syrup with sugar adding 2 cups of water.
Add powdered cardamons, food color and stir.
Heat ghee in a pan/khadai. To make boondi you need big flat laddle with medium sized holes (kind of strainer with round holes).
Take a spoonful of batter put it on the spoon with holes and start rubbing it with the other spoon into the hot ghee. These will fall like drops, fry them till brown and take them and put it in the prepared syrup.
Repeat the same process until you finish up all the batter, mixing well boondi's in the syrup once in a while.
Add cashews and raisins, mix well.
Take handful of mixture and form laddus when still warm, as laddu doesn't hold up well if the mixture cools down.
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