Kheers or Payasam is always a delicacy found
in Indian platters.
There are many variations of this dish,made
with rice,sago, semolina,poha, vermicelli,
moong and many more vegetable and fruit
The milk used can be pure diary milk ,or
coconut milk .This recipe does not require
precise measurements.It all depends on the
sweetness and texture you require .
Today’s recipe is with pre-soaked whole green
gram and sago.
To the recipe now
1 cup whole green gram soaked overnight
1/2 cup sago
8-10 tbsp jaggery, vellam, country or brown
1/2 tsp salt
3/4 tsp cardamon powder ( elaichi)
Few pieces of grated/ cut coconut
2 tsp ghee
3 cups 2nd extract of coconut milk
1 cup thick coconut milk
Pressure cook the green gram to 3-4 whistles in
a pressure cooker.Mash it after the steam is
released and set aside.
Boil 1/2 cup water in another bowl,and add the
washed sago , and cook till it is done.
Next add the thin coconut milk,mashed moong,
salt and the jaggery and cook till well mixed.
Heat ghee in another vessel ,add the cashews,
raisins and tiny pieces of coconut gratings,and
add to the cooking mixture.
Next add the cardamon powder and thick
coconut milk and cook only for 2-3 minutes,and
remove from fire .Serve hot or warm .
This could also be chilled and served!
Variations to this dish
1.Whole moong ( green gram) with vermicelli
2.Whole moong with basmati/raw rice /red rice
3.Whole moong with rice flakes ( poha)
4.Split green gram with rice flakes ( poha)
5. Only green gram can be used.
Do try your preferences,and post in your