Sanagabadala Payasam
Sanagabadala Payasam
Ingredients
- 2 glass Jaggery (Bellam)
- 1/4 glass Sago (Sagubiyam)
- 3/4 glass Channa Dal
- 10 Cardamom
- 1/4 glass Grated Coconut Fresh (optional)
- 15 Cashew Nuts
- 10 Almonds
- 2 glasses Milk
- 3 tbsp Ghee
Instructions
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Wash and soak the channa dal in water for 1 hour.
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Take a thick bottomed dish add jaggery and pour one and half glasses water and put on low flame. once the jaggery is all melted filter it with a tea strainer and keep aside.
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Now take a pan add 1 tsp ghee and fry the sago for 2 to 3 minutes on low flame.
switch off and soak the sago in water for 1/2 hour.
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Take 1/2 tsp ghee in the pan add cashewnuts and almonds and fry for a minute and keep aside
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Now take a cooker put the soaked channa dal pour 1 glass water close the lid and cook for 10 minutes on low flame after it whistles, switch off and let the pressure decrease.
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Then open the lid of the cooker add the jaggery juice and sago let boil for five minutes till sago is cooked keep stirring occasionally. then add cashewnuts, almonds and the cardamom powder. to this also add 2 glasses of milk.
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Cook for a minute and switch off.
