*Green lentils – 1 kg.
*Raw rice – 1/2 kg.
*Sago – 1/4 cup.
*Jaggery – 4 big balls.
*Ghee – 2 tablespoons.
*Coconut milk – extract from 3 full coconuts.
*Coconut bites – 1/2 cup.
*Cashew – 50 gms.
*Raisin – 50 gms.
*Peanut – 50 gms.
*Cardamom powder – 2 teaspoon.
*Cumin powder – 1 teaspoon.
*Dried ginger powder – 1 teaspoon.
1 Roast green lentil. Crush them to remove the skin. Separate the dal from the skin and dispose of the skin.
2 Keep the jaggery over the flame with water to make the syrup.
3 Grate the coconut and extract the milk(thick and thin) adding little water.
4 Prepare coconut bites.
5 Keep an uruli over the flame and add ghee to it. Pour the jaggery syrup and bring it to a boil if any dirt floats remove it.
6 To the boiling syrup add sago and the cleaned raw rice and cook.
7 When the rice is cooked add 1/2 thin coconut milk.
8 When the payasam is cooked in the uruli, take another pan and heat ghee. Fry coconut bites followed by cashew, peanut, and raisin.
9 When the rice is cooked add the crushed green lentil with remaining thin coconut milk.
10 When it comes to a slight boil, add in cardamom powder and mix well. Mix cumin powder and dried ginger powder to the thick coconut milk.
11 Add the fried coconut bits, cashew, peanut, and raisin to the payasam.
12 Combine the prepared thick coconut milk mixture. Remove from the flame before the boil…