Greengram Pradhaman |Cherupayar Pradhaman | Caramel Vermicelli |

Green gram Pradhaman

3/4 cup green gram

2 cups water

400 grams Jaggery

1 cup thick coconut milk

3 cups thin coconut milk

1 tsp cardamom powder

1/2 tsp dry ginger powder

1/4 tsp cumin powder

1.5 tbsp ghee

1/4 cup Cashew nuts

1/4 cup raisins

How to prepare

Wash the green gram well, add two cups of water and cook in a pressure cooker until 5 whistles come.  After cools down, open the cooker and drain any excess water.

Boil jaggery with half a cup of water and strain it.

In a heavy-bottomed bowl, add the melted  jaggery syrup and boil until it gets one-string consistency.

Add green gram and half a tablespoon of ghee and stir well.cook for a few minutes over medium heat until thick.

Add the thin coconut milk (2nd extract/Randaampal), mix well and  stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens.

Add cardamom powder, dry ginger  powder and cumin powder and mix well.

Add thick coconut milk, stir well and turn off the heat when it comes to a boil.

Heat a tablespoon of ghee, add roasted nuts and raisins and pour over the payasam.

Pink Vermicelli Payasam

1 cup Vermicelli

4+1 cup milk

1/4+1/2 cup Sugar

1 tsp cardamom powder

1.5 tbsp ghee

1 tsp butter

1/4 cup cashew nuts

2 tbsp raisins

Heat a tablespoon of ghee in a heavy-bottomed pan and fry the nuts and raisins.  Add vermicelli to the same ghee and roast over low heat till light brown.

After removing the semia, add a quarter cup of sugar and butter .Once the sugar caramelizes and reaches golden brown shade, add 1/2 cup of  water (be careful while adding it, it will splash). Mix well.

When the sugar and water are well combined, add 4 cups of milk.

When the milk starts to boil well, add the roasted vermicelli.  Boil for 10 minutes or until the semiya is cooked completely.Add sugar and cardamom powder.

If the payasam feels too thick, add a cup of boiling milk.

Cook on low heat for another five minutes, then add half a tablespoon of ghee and turn off the heat.

Add roasted nuts and raisins.

Delicious pink semia stew is ready.