1/2Cup semiya or vermicelli
1 cup jaggry
¼ cup Bengal gram
2 table spoon ghee
10-15 cashew nuts
1 table spoon poppy seeds ( gasa gasalu )
2 table spoon grated coconut
1/2 tea spoon elachi powder
3 cups water
1 Pressure cook channa dal for 1 whistles with very less water. Dal should not be mushy.
2 Heat 1/2 cup of water, add jaggery, after it dissolves, filter it to remove any impurities
3 In a pan, add one spoon ghee, roast vermicelli and poppy seeds separately in low flame by constant stirring. They should turn golden color.
4 Bring water to boil in a large bowl, add vermicelli . cook for 6-8 minutes until vermicelli becomes soft.
5 Grind coconut and poppy seeds until it turns milky. Add it to boiling vermicelli and cook it for 10 minutes.
6 Add jaggry syrup by constant stirring.
7 In a pan , add ghee, fry the cashews into golden yellow colour. Fry the raisins in the ghee until it fluffs up. Add elachi powder fried cashews and raisins to payasam along with ghee, Stir well.
8 Bengal gram payasam is ready to serve.