1 cup chana dal
¼ cup sabudana (Sago, Saggu Biyyam)
1 cup of powdered jaggery or sugar
3 cups of milk
1 tablespoon of ghee
¼ cup of cashews and golden raisins
1 tsp cardamom powder
1. Separately, soak chana dal and sagu in water for at least one hour. Presoaking both chana dal and sabudana (sago) reduces the cooking time, considerably.
2. Take chana dal and one cup of milk and one cup of water in a pressure-cooker. Pressure-cook the dal until one whistle, just to soften the chana dal.Take care not to over cook otherwise it will get mushy.
3. Meanwhile in a thick bottomed pan take half cup of water. Add sugar or powdered jaggery. Stir and cook, until the sugar/jaggery melts.Then add the soaked sabudana and 2 cups of milk. Cook them on medium heat for at least 15 minutes, stirring in between. To this add the cooked chana dal and the milky liquid in which it is cooked. Stir and check the sweetness level, add jaggery /sugar if needed. Simmer on medium heat, Uncovered, stirring occasionally for another 15 minutes or until it reaches thickness, you desire. Keep in mind payasam further thickens on cooling.
4. Heat a spoonful of ghee in a small pan. Add and toast - first cashews, then golden raisins until golden brown. Add these along with ghee, to the simmering payasam.
5. Finally stir in powdered cardamom, simmer for another 5 minutes. Switch off the stove, cover the pan with a lid and let it sit for at least half an hour. Serve warm or cold.
Recipe Courtesy :- Mahanandi