Finally got around posting this Payasam, which was prepared for Janmashtami. I couldn’t prepare everything that’s normally prepared this day. I managed to prepare only Senaga pappu Payasam or Parupu Payasam. We even got the boys walk dipped in the rice flour to imprint the Lord Krishna’s feet. Normally Amma makes with her fist, but in the hurry I forgot to make those imprints too. Only my daughter’s feet looks clear. Amma adds Jaggary to the rice flour, not only for making it sticky but also as food for Ants!. You can see that the second ones have many ants!.
Not up to the mark for a lengthy pre – recipe musings, even though I did have many things to recollect!
Bengal Gram (Senega Pappu) – 1 cup
Sujji / Rava – 2 tbsp
Jaggary – 1 cup
Fresh grated Coconut (Opt)
Sonti (Dry Ginger) powder (optional)
Cardamom powder (optional)
Method to prepare:
Pressure cook the bengal gram till its cooked.
Melt jaggary and remove if any dirt. In an separate pan, boil water and cook rava till its cooked. Then add rava and jaggary to the Bengal gram and pressure cook again.
Finally garnish with roasted cashew nuts. Grated coconut also can be added of preferred.
Senaga Pappu Payasam for Janmashtami!