Ragi Payasam | Healthy Finger Millet Kheer With Jaggery | Sankranthi Recipes | South Indian Popular Festival Recipes | Easy Healthy Payasam Recipes

CATEGORY- HEALTHY LOW CALORIE SWEETS/DESSERTS/PANDAGA VANTALU
PREPARATION TIME- 10 MINUTES
COOKING TIME- 20 MINUTES

WHAT YOU NEED

ghee/clarified butter -2 tbsp
cashews,almonds - 5+5
raisins,chironji nuts -5+1 tbsp
cardamom powder-1 tsp
milk-1 cup (if you like add 1/2 cup more,but adjust jaggery)
water-3/4 cup
ragi flour/finger millet flour- 1/2 cup
jaggery/bellam- 3/4 cup

HOW TO COOK

In a non stick pan heat ghee/clarified butter and fry chopped cashews,almonds,raisins,chironji nuts in low flame and keep them aside.

Now in a vessel heat water.While water boiling add ragi flour slowly and cook for 5 minutes in medium flame..Now add in milk and stir for 5 minutes in low flame again.

Now add jaggery and cook in low flame until turns thick...Turn off and add fried nuts...

Serve warm or cold...

MAHAS NOTES

You can add coconut milk for a change..

Along with nuts fry coconut pieces.

Add jaggery 1 cup for more sweetness if you like.

Careful while adding flour..Otherwise,it forms lumps..

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I Wish you all Happy Sankranthi/Pongal /lohri

RICE RAVA JAGGERY COCONUT MILK PONGAL/BIYYAPU RAVA BELLAM PAPPU PONGALI/INDIAN TRADITIONAL SWEETS/MAKARA SANKRANTHI RECIPES/SWEET PONGAL RECIPES

WHAT YOU NEED

Rice rava-3/4 cup

moong dal-1/2 cup

milk- 2 cups

jaggery/bellam-1 1/2-2 cups

coconut milk-1 cup

cardamom powder-1 tsp

coconut powder-1/4 cup

ghee-1 cup(but I added less)

cashews/kaju-5-6

raisins-5-6

 

  
HOW TO MAKE

Heat 2 tbsps of ghee in pan and fry chopped cashews and raisins..remove and keep them in a plate..

Now roast rice rava 2-3 minutes in the same pan and remove into a plate..then add 2 more tbsp of ghee and add  dal n roast up to 2-3 minutes..

Now combine rice rava and dal, by adding enough water pressure cook in low flame for 2-3 whistles and turn off.

In mean while take jaggery in  pan with enough water and start stirring.We need syrup.When rava cooked well again turn on heat and milk and mix well..

After 3-4 minutes also add coconut milk. and jaggery syrup n  mix well..

Now add  coconut powder, cardamom powder and 1/2 cup ghee finally and mix well..

Cook completely in low flame for 2-3 minutes.turn off n  add remaining ghee and dry fruits..

MOONG DAL OATS JAGGERY KHEER/PESARA PAPPU OATS BELLAM PAYASAM/INDIAN FESTIVAL RECIPES/YELLOW MOONG DAL RECIPES/SANKRANTI RECIPES/PASI PARUPPU PAYASAM WITH OATS AND JAGGERY/TELUGU PANDAGA VANTALU

*Moong dal is one of protein packed lentil which often used in south indian cuisine..Moong dal called as pesara pappu in telugu,instead of toor dal people use often use moong dal in regular cooking..Moong dal kheer is famous recipe in festival times and it`s very healthy too.Here in this recipe you can replace jaggery with sugar also you can skip oats and prepare just moong dal kheer.You can replace cow milk with coconut milk too..Adding ghee roasted nuts gives very rich taste to kheer and my fridge was empty,so I added only blanched sliced almonds.Except pressure cooking dal It`s very easy to prepare and never cook dal like puree or pulp.Mashed dal thickens the kheer ans it turns like halwa. roughly pressure cooked dal gives a nice texture to kheer and it tastes delicious when served warm and cold..This is the one of the easiest and yummy dessert/sweet or nivedyam which can cook in minutes on festivals and occasional days..So,try this delectable payasam on this sankranti/pongal and treat your family happily..

CATEGORY-KHEER RECIPES/INDIAN PONGAL SWEETS
PREPARATION TIME- 30 MINUTES
COOKING TIME- 15 MINUTES

WHAT YOU NEED

Yellow moong dal/pesara pappu-1/2 cup
jaggery/bellam -3/4 cup(depend on your taste)
oats flakes/oat meal-1/2 cup (not powder)
cardamom powder-1 tsp
 ghee/neyyi-1 tbsp
milk-1/2 -3/4 cup
water-1/4 cup
cashews chopped-4
almonds chopped-4
black raisins-5

HOW TO COOK

Wash and soak moong dal for 15 minutes in normal water.Then pressure cook for 2 whistles.Don`t cook til mashed.dal should be in coarse form.Dry roast oats separately in a pan for 3-4 minutes.

Turn off  P.cooker and keep this aside.Now heat a non stick pan with water and jaggery and let boil.When jaggery dilutes completely add in cooked dal and mix well.

Now add oats and mix again.Cook this for 5 minutes in low flame by stirring in between.

This time you can add milk and thin consistency is depended on your adding of milk.

Cook for 5 more minutes and add cardamom powder n turn off..

On other pan add ghee and roast chopped nuts.Add all these nuts into above kheer.But I skipped this step.

Your hot n yummy kheer is ready.serve warm..

!!HAPPY COOKING!!HAPPY SUNDAY!!