Happy Ugadi!
Mysore Hesarubele Payasa (ಮೈಸೂರು ಹೆಸರುಬೇಳೆ ಪಾಯಸ)
With:
A: Moongdal (Hesarubele) (2 cups)
B: Jaggery pieces (2 cups)
C: Fresh Coconut pieces (1 cup)
D: Cashews & Dry Grapes (ಗೋಡಂಬಿ+ ವಣ ದ್ರಾಕ್ಷಿ) – 1/8th cup
E: Milk 1 cup), Butter/Ghee, Cardomom (ಏಲಕ್ಕಿ)
1/
Mysore Hesarubele Payasa (ಮೈಸೂರು ಹೆಸರುಬೇಳೆ ಪಾಯಸ)
With:
A: Moongdal (Hesarubele) (2 cups)
B: Jaggery pieces (2 cups)
C: Fresh Coconut pieces (1 cup)
D: Cashews & Dry Grapes (ಗೋಡಂಬಿ+ ವಣ ದ್ರಾಕ್ಷಿ) – 1/8th cup
E: Milk 1 cup), Butter/Ghee, Cardomom (ಏಲಕ್ಕಿ)
1/
Process:
1. Clean Moongdal – add 5 cups of water for 1 cup of dal (1:5)
2. Cook in pressure cooker (2 to 5 min)
3. While it cools off, grind fresh coconut in blender
4. Grind for smoothness – add water to make it liquid - coconut milk is ready
2/
1. Clean Moongdal – add 5 cups of water for 1 cup of dal (1:5)
2. Cook in pressure cooker (2 to 5 min)
3. While it cools off, grind fresh coconut in blender
4. Grind for smoothness – add water to make it liquid - coconut milk is ready
2/
Contd.
5. Pour the cooked Moongdal into a large vessel
6. + Jaggery, Coconut milk & cup of milk
7. Let it boil for 5 to 7 min (until coconut smell is gone)
8. + Cardamom powder
9. + Jaggery if needed to match your sweet taste
3/
5. Pour the cooked Moongdal into a large vessel
6. + Jaggery, Coconut milk & cup of milk
7. Let it boil for 5 to 7 min (until coconut smell is gone)
8. + Cardamom powder
9. + Jaggery if needed to match your sweet taste
3/
10. Separately season: Using 2 spoons of butter/ghee
11.Fry cashews first & add dry grapes
12.Pour into Payasa
13.Mix thoroughly – cool it before slurping Payasa!
Mysore Hesarubele Payasa (ಮೈಸೂರು ಹೆಸರುಬೇಳೆ ಪಾಯಸ) is ready to serve
11.Fry cashews first & add dry grapes
12.Pour into Payasa
13.Mix thoroughly – cool it before slurping Payasa!
Mysore Hesarubele Payasa (ಮೈಸೂರು ಹೆಸರುಬೇಳೆ ಪಾಯಸ) is ready to serve
• • •
Missing some Tweet in this thread? You can try to
force a refresh
