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

combinations too.

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

INGREDIENTS

1 cup whole green gram soaked overnight

1/2 cup sago

8-10 tbsp jaggery, vellam, country or brown

sugar

1/2 tsp salt

3/4 tsp cardamon powder ( elaichi)

Few cashews

Few raisins

Few pieces of grated/ cut coconut

2 tsp ghee

3 cups 2nd extract of coconut milk

1 cup thick coconut milk

METHOD

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

comments.