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Sugar Cane Payasam

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Sugar Cane Payasam Recipe, Biyyam Meetha , How To Make Sugar Cane Payasam Recipe

Sugarcane kheer is a wonderful dish, rich in taste. Payasam is a traditional dessert from south India that is generally prepared during festivals, celebrations, and religious functions. It is also made as Prasad to offer god during religious festivals.

Pongal is a well-liked rice dish in Tamil Nadu, Andhra Pradesh and Sri Lanka. In Tamil the basis "pong" or in Telugu "pongu" means to " boil over" or "pour over".

 

The biggest part of the Pongal festival on the Surya Pongal day is preparing the Pongal dish. A sweet form of Pongal known as "Sakkarai pongal is produced with rice combined with moong dal and cooked with ghee, raisins and cashewnuts including jaggery. Customar... Read More..

About Recipe

Tandool methai, Pachaarisi inippu, CHAWAL Misti

How to make SUGAR CANE PAYASAM

(14 ratings)
1 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
SUGAR CANE PAYASAM
Author : Vahchef
Main Ingredient : Rice
Servings : 4 persons
Published date : February 09, 2019


Ingredients used in SUGAR CANE PAYASAM
• Rice - ½ cup.
• Moong dal - ½ cup.
• Sugar cane juice - 2 cups.
• Ghee - 1 tablespoon.
• Almonds - 6 numbers.
• Cashew nuts - 6 numbers.
• Raisins - 10 numbers.
• Cardamom powder - 1 tea spoon.
• Water - as required.
Method:
  • In a pan, add soaked rice, soaked moong dal, water, and place lid and cook it until it is 80% done.
  • Add sugar cane juice and cook it until rice is soft with the lid on it.
  • Heat ghee in another pan and add almonds, cashew nuts, raisins and saute it, later add to rice.
  • To it add cardamom powder and mix nicely, place lid and switch off flame rest it for 2 mins.
  • Now Sugar cane payasam is ready to serve.





Cooking with images Akki madhur, Rice , Atap chawal sihi





Articles


Pongal is a well-liked rice dish in Tamil Nadu, Andhra Pradesh and Sri Lanka. In Tamil the basis "pong" or in Telugu "pongu" means to " boil over" or "pour over".

 

The biggest part of the Pongal festival on the Surya Pongal day is preparing the Pongal dish. A sweet form of Pongal known as "Sakkarai pongal is produced with rice combined with moong dal and cooked with ghee, raisins and cashewnuts including jaggery. Customarily, pongal is cooked in clay pots, on stoves constructed with stones and wood utilized as fuel. Once it heats up and begins to boil over, all people shouts out "pongalo pongal". This indicates plenty and success for the year onward. The dish is first offered to Sun and after that given to people

 

Pongal is made from white rice (usually ponni raw rice and even sona masuri).  To consider a healthy lifestyle, you may use brown rice alternatively.  Traditionally rice and daal are cooked initially.  Then ghee is heated, to fry cumin, pepper, ginger and cashews, and that is added to the cooked rice.  You can do it in either case.  Also whole peppercorns can be used for pongal.

 

Varieties of Pongal:

There are two types of pongal, Chakkara or sakkarai Pongal that is a sugary, and Venn Pongal, made from clarified butter. The term khara pongal commonly identifies spicy pongal, and is a very common breakfast meal in Tamil Nadu and Andhra Pradesh. The rice boiled with milk and jaggery while in the Pongal festival is known as Chakkara pongal.

Khara pongal also is a healthy breakfast on hectic morning and come quite convenient as an easy option. All it requires is pressure cooking rice and dals and flavoring with delicious spices like cumin and pepper.



 

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Recent comments

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viswanath v Posted on Mon Sep 14 2015

Good n simple dish..thanks?

Reply 0 - Replies

 


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