DUDHA/GODDA PAYSU(MILK/JAGERRY KHEER)
Paysu is a sweet dish that is served generally at the end of a feast. Paysu makes the meal complete. This can be made with milk and sugar or Jaggery and coconut milk. The preparation for milk and jaggery paysus are different. I have listed both. This is a dish relished by everyone irrespective of the age and girth. It will be a mouth-watering dish if done by deft hands of experience.
No marriage feast menu is complete without milk paysu. Jaggery paysu is a delicacy of konkanis prepared during some get-togethers and festival days.
DUDHA PAYSU(MILK KHEER)
Ingredients:
Raw rice (red or white) -1/2 cup
milk-1 litre.
sugar- 1-cup(or more as required)
cashewnuts-10 and
cardamom powder 1/2 tsp (Ela pitto)
kismis and badam can be added in small portions as optional items.
Method:
Cook rice till very soft.
Add milk and cook again .
Stir in between intervals. Keep on low flame.
Wait till you get a thick consistency.Fry badaam and kismis in very little ghee
Add sugar and cashews and boil well.
Remove from fire and add cardamaom powder.
Semiya ( Vermicelli) payusu can also be prepared the same way.
Fry dry semiya in little ghee before cooking.
Optional badaam and kismis can be fried in very little ghee and add the same to the paysu
GODDA PAYSU(JAGERRY KHEER)
Ingredients:
chana dal or moong dal-1cup (or 1/2 cup each combined together)
jagerry-2cups,
coconut milk-freshly extracted or ready made milk-1cup(Click on TAG ‘COCONUT’ for details)
(Ready to use coconut milk packets are available in the market and this can also be used in place of freshly extracted coconut milk)
coconut pieces(kathale kocholu) cut to very small size-2tbsp
salt -a pinch
cashew nuts 10 pcs and cardamom powder 1/2 tsp
ghee – little.
Method:
Fry dry the dal/dals to a golden brown shade.
Cook the dal to a very soft texture by adding suffiicent water. Mash the dal after cooking.
Add the salt and jagerry and boil well.
Add coconut milk and boil just for a minute.
Remove from fire. Add cardamam powder and mix well.
Fry the cashewnuts , kismis and fresh coconut pieces(cut in very small sizes) in ghee and add and mix.
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