BENGAL GRAM AND VERMICELLI PAYASAM / KADALE BELE PAYASAM

INGREDIENTS

1/2Cup semiya or vermicelli

1 cup jaggry

¼ cup Bengal gram

2 table spoon ghee

10-15 cashew nuts

10-15 raisins

1 table spoon poppy seeds ( gasa gasalu )

2 table spoon grated coconut

1/2 tea spoon elachi powder

3 cups water


METHOD
     
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.

SEMIYA PAYASAM [ VERMICELLI KHEER]

   INGREDIENTS

1 Cup semiya or vermicelli

1 cup sugar

2 cup milk

2 table spoon ghee

10-15 cashew nuts

10-15 raisins

2-3 elachi

2 cups water

METHOD

1.      In a pan, add one spoon ghee, roast vermicelli in medium flamewith constant stirring. The vermicelli should turn golden color. Bring water to boil in a large bowl, add vermicelli . cook for 6-8 minutes until vermicelli becomes soft.

2.      Add sugar and stir well. Powder the elachi and add to it. The cooked vermicelli turns transparent at this stage. Boil  for 2-4 minutes.

3.      Now add milk and bring to boil. Boil for a minute and switch off the stove. In a pan , add ghee,  fry the cashews into golden yellow colour. Fry the raisins in the ghee until it fluffs up. Add these fried cashews and raisins to payasam along with ghee, Stir well.

4.      Serve hot or cold.

NOTE: you can increase the quantity of milk depending upon the consistency you require.