Jan 22

Sabudana and chana dal Payasam

payasam

Yaay. Vishual Foodie completes a year today. Time to celebrate

So after quite a bit of nagging from my friends, a year ago I started this blog. Many helped me with all the technical know how and edged me on to expand my food horizons

 

Some recipes are from my family pitaara and some from various blogs. Some I have developed myself and the discovery process has always been exciting.

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I was confused as to what to make to commemorate by blog’s anniversary and my mind would just draw a blank. I finally thought, let me go to my roots and make a dessert as any celebration needs a Meetha. Asked mom for the sabudana and kadelesalay payasam (sago and chana dal kheer) that everyone seems to love.

I made it as per her recipe but somewhere deep down I was not excited. Then I remember a conversation I had with a friend Vivean about recreating this dish. So went ahead and turned the payasam into a panacotta. Still something was missing, so made a blackberry reduction to go with it. Now for the crunch and that was the almond and rose praline. And voila an exotic dish is ready.

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PAYASAM

Ingredients

1 cup sabudana

1 cup chana dal

1 big coconut

3/4 cup brown jaggery ( or as per sweetness required)

5-6 crushed cardamom

15 raisins

10 cashews

  1. Boil the chanadal in a pressure cooker, 1 whistle and 3-4 mins on slow gas. When cool, drain water and sprinkle little salt.
  2. Grate the coconut and get the extract milk by blending in the mixer. Squeeze out the first batch of milk and keep aside, do this 3 times, keeping all 3 milk extracts in different bowls.
  3. Soak the sabudana in the 3rd batch of coconut milk which is the thinnest for 20 minutes,
  4. Boil this milk and sabudana on a low gas, remembering to stir as the bottom can burn easily.
  5. When the sabudana turns translucent add the chana dal and jaggery. Remember to not let it get too thick
  6. Add the 2nd coconut milk extract and cardamom and keep stirring.
  7. At the end add the dry fruits and the first batch of extract.
  8. Shut the gas and mix well.

The panacotta and blackberry reduction is my special twist which will be my little secret 🙂