Wednesday, September 23, 2009

Navaratri Day 2 ~ Besan Payasam & Kosumalli

Day 2

Besan Payasam

Besan/gram flour/ kadalamavu is roasted in ghee and cooked in milk and finally sweetend with sugar. Its that simple. It requires very less time to make.  A simple, yet exotic dessert is ready in flat 15 minutes. The ingredients are always available in our pantry. 

Besan/Bengal Gram flour/Kadalamvu - 2 tblspn

Boiled milk - 1/2 litre

Sugar - 3 tblspn

Ghee - 1 tspn

Heat ghee in a pan and add besan. Roast the flour till nice aroma comes through. Leave it to cool. Add cool milk to the roasted flour and slowly mix to form a paste avoiding lumps. Stir in the paste to the remaining boiled milk. Boil the milk+besan mix and let it simmer for 5 minutes. The milk will start thickening. Stir in sugar. The sugar will melt and dilute the mix. When it boils again, remove from fire. The payasam will have a creamy consistency and will taste like mysurpa. You can adjust the sugar according to your taste. This will taste good when served warm or chill for few hours and serve like pudding.

Optionaly you can add some roasted cashewnuts too for extra richness. This will serve two people sufficiently When you have unexpected guests and don't know what to make for dessert, this will come quite handy. A very forgiving recipe except that you need to take care that besan doesn't turn lumpy when added to milk.

Kosumalli - Kadalapruppu Sundal

Bengal gram - 1 cup

Turmeric - a pinch

Salt to taste

Grated coconut - 2 tblspn


Coconut oil - 2 tblspn

Mustard seeds - 1 tspn

Green chilli - 2 nos

Red chilly - 1 no

Finely chopped ginger - 1/2 tspn

Curry leaves

Pressure cook kadalapruppu with turmeric till it is soft yet firm. Care should be taken while cooking so that it doesn't turn mushy. If it is not cooked well on pressure cooking, you can cook it for some more time on stove top.Then you will know when to stop. Drain the cooked dal and leave it on the colander for few minutes for the water to drain out completely. Also on cooling, it will firm up. So it doesn't turny mushy on the next step of preparation.

Heat oil preferably coconut oil(or vegetable oil ). Add mustard seeds, red chilli-broken into two, chopped green chillies, ginger and curry leaves. Add salt and the cooked and drained dal. Gently mix with a flat spatula, taking care not to make it mushy. Cook on low fire for 5 minutes for the dal to absorb the flavors and salt. Finally add fresh grated coconut and remove from fire.