Wanted to make something different for Payasam for friday Neivedhyam. Tried out making one using both Bengal Gram Dal and also Semiya (Vermicili). I was ofcourse quite afraid as to how this would turn out but this recipe did turn out really well.
Ingredients I used to make Semiya Bengal Gram Payasam:
Roasted Vermicili - 1 cup
Bengal Gram - 1/2 cup
Milk - 1 1/2 litre
Jaggery - 2 cups
Ghee - 1 tbsp
Cashew Nuts - 12 pieces
Cardamom Powder - 2 pinches
How to make Semiya Bengal Gram payasam:
Pressure cook Bengal Gram Dal and keep it separately. Boil 1 litre of milk and cook semiya in it till it becomes soft and tender. Add the cooked dal to it and mix well by constantly stirring it so that lumps will not be formed. Add Jaggery and let it boil in low flame. Fry cashew nuts in ghee and add to payasam. Remove from flame and add cardamom powder and mix well.
Before serving add remaining milk. This can be served hot or cold.
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