26 March, 2018
HURULI-SHAVIGE PAYASA/HORSE GRAM-SEMIYA/VERMICELLI PAYASA
Did you know – horse gram/huruli (Kannada), when roasted leaves a nice aroma which is very fragrant !! (generally we roast it while making chutney Pudi…right?) So it happened like….. one day I was making something for which I did roast horse gram (huruli kalu) and the same day at the same time I was preparing semiya payasa/kheer on the other hand, so thought like why can’t we add that fragrant powder to the payasa ! but then thought…may be some other day. But recently I had been to Bengaluru to participate in a cooking contest, there incidentally they asked us to make any payasa, so what next !! I tried this payasa recipe there itself and the judge liked it very much and also said he had never heard/seen this recipe before and he said/praised/complimented me saying that he liked the payasa very much…. so like this it got innovated there itself. Then even I tasted the payasa..it was yummy &delicious. Later came back to Gurgaon and made the same payasa again and everybody at home liked it very much. Now I’m even planning to try adding roasted horse gram powder to sago/sabudana/sabbakki payasa. So gladly sharing the recipe with you all.
Other few payasa recipes on my blog are – appe payasa , apple-almond kheer , gasagase/Poppy seeds payasa , avalakki/rice flakes/poha payasa , sabbakki/sago/sabudana Payasa , akki-kadalebele payasa , kadalaparippu/kadalebele/chana dal payasa , batavi payasa , hesarubele payasa
Ingredients :
- Ghee – 1 tsp
- Almond – 2 tbsp
- Cashew nuts – 2 tbsp
- Raisins – 2 tbsp
- Horse gram/huruli kaalu – 1&1/2 tbsp
- Semiya/vermicelli/shavige – 1/2 cup
- Milk – 2&1/2 to 3 cups
- Raw cane sugar – 3/4 cup
- Cardamom powder – 1/4 tsp
- Saffron strands – 1/8 tsp (optional)
PROCEDURE :
- Heat a little ghee (use from that 1 tsp only) and put 1 tbsp almonds, 1 tbsp cashews, 1 tbsp raisins and horse gram/huruli kaalu and roast everything till aromatic on low medium flame, allow it to cool completely and grind into a fine coarse powder
- Chop the remaining almonds, cashews and raisins
- Now heat remaining ghee in the same pan, add in chopped nuts and raisin, roast them for a while, then add in semiya and roast till done
- Now add in 1 cups of milk and let it cook on low medium flame till done
- Add in powdered horse gram mixture, mix well and add in 1 more cup of milk and boil well and turn off the fire
- Now immediately add in raw cane sugar and stir well so that the sugar dissolves
- Add in cardamom powder and add another 1/2 cup or little more milk
- Payasa is ready to be served
