Saturday, September 19, 2015

Broken corn/corn dalia Payasam

Its like a ritual we make payasam /godshe (konkani word for dessert) for every occasion.This traditional south indian dessert  is made using coconut milk,jaggery,ghee and nuts.
I made a vegan version of this recipe for the first time and turned out well.

  1. Broken corn/corn dalia-1 cup
  2. Chana/bengal Dal - 1/4 cup
  3. Coconut -1/2,freshly scraped
  4. Cardamom-4-5
  5. Cinnamon-I small piece
  6. Nutmeg/jaiphal-a pinch
  7. Jaggery -3 cups (adjust according to your taste buds)
  8. Coconut Oil : 1 tablespoon (replace by ghee, if not vegan
  9. Cashews : Few
  10. Almonds : Few

  • Pressure cook chana dal with 2 cups of water for 3 to 4 whistles.
  • Let it cool. When pressure subsides open the cooker and make sure dal is cooked well.
  • Meantime take a pan and add some coconut oil and corn dalia,roast for 3-4 mins on low flame.
  • Now transfer the cooked chana dal into a big heavy bottomed deep pan,add roasted corn dalia and 2 cups of water,cook till dalia becomes soft.
  • Heat jaggery with 1/2 cup of water. When it starts melting and heating, pour the mix through a filter over the cooking dal.Cook again for 5-6 minutes till jaggery mixes well.
  • Grind coconut,cardamom,nutmeg and cinnamon to smooth paste using little water.
  • Now add this coconut paste to cooked dalia and let it come to boiling stage.
  • Let it heat for another 3 to 4 mins.
  • In a small pan heat coconut oil, when hot add cashews,When they turn slight golden brown,add almonds pieces and turn off the gas. Add it to the payasam.
  • Serve either hot or cold.

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