Senaga Parupu Payasam Recipe
Senaga Parupu Payasam Recipe. Senaga Pappu Payasam is a mouth-watering pastry recipe which has a place with the southern territories of India.
Parupu Payasam
This simple to-create recipe can be an ideal enjoyment after a decent lunch or supper.
Added with the lavishness of cashews and raisins, it tends to be savored on numerous glad events like smorgasbords, kitty parties, birthday celebrations, commemorations, game evenings as well as potlucks.
The rich and smooth surface of this recipe will most likely charm your taste buds. From children to grown-ups, everybody will adore it and we are certain that assuming you serve this sweet dish to your visitors, you will get sweet commendations!
This simple recipe is exceptionally tasty as well as sound as it contains the decency of milk, rice and jaggery.
When finished off with saffron and ghee, this recipe turns out to be significantly more lip-smacking!
For a more extravagant encounter, you can utilize dense milk rather than typical milk as the consistency of consolidated milk is thicker and it has an alternate taste.
Ensure that you don’t add jaggery assuming you are involving consolidated milk as it is as of now exceptionally sweet in taste.
This recipe is a must-pursue you if you are new to cooking and need to make something remarkable and delicious.
Thus, moving along, snatch the fixings and make this sweet recipe for your precious ones.
Remember to welcome your companions over at whatever point you make this dish as then, at that point, you can definitely intrigue them with your cooking abilities!
Attempt it now and you can likewise attempt: Kobbari Pala Payasam, Pesarapappu Payasam, Rice Kheer, Curd Rice and Kobbari Gasagasala Payasam.
How to make Senaga Pappu Payasam
Stage 1
Heat a skillet over medium fire and add ghee in it.
Whenever the oil is sufficiently hot, add cashews and raisins.
Broil till they become brilliant brown in variety and afterward, take out in a little bowl and keep to the side.
We will utilize it later for decorating.
Stage 2
Then, bubble milk in a vessel over a high fire and add cardamom in it.
On another burner, place a skillet over medium fire and blend jaggery in with water to make a thick syrup out of it.
When it arrives at a sweet consistency, switch off the fire.
Stage 3
Presently, take the doused rice and chana dal and channel the water. Wash it once more assuming you like.
Then, put it in the bubbled milk. Blend well in with a major spoon and gradually, add the jaggery syrup in the vessel.
Mix well and afterward, cover the dish with a top and let it stew for 10-15 minutes on low intensity.
Stage 4
From that point forward, pour the broiled dry products of the soil over the sweet dish.
Decorate with saffron and coconut drops. Serve warm after lunch or supper.
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