Ingredients with Measurements:
- 1 cup sunnundalu (roasted urad dal laddus)
- 4 cups milk
- 1 cup water
- 1/2 cup sugar
- 1/4 tsp cardamom powder
- 1 tbsp ghee
- 2 tbsp chopped nuts (almonds, cashews, and pistachios)
Special Equipment Needed:
- Heavy-bottomed pan
- Wooden spoon
- Blender or food processor
Step-by-Step Instructions:
1. In a heavy-bottomed pan, heat ghee over medium heat.
2. Add sunnundalu and roast until golden brown.
3. Remove sunnundalu from the pan and let it cool.
4. In a blender or food processor, grind sunnundalu into a fine powder.
5. In the same pan, add milk and water and bring it to a boil.
6. Add sugar and cardamom powder and stir well.
7. Reduce heat and let it simmer for 10 minutes.
8. Add the sunnundalu powder to the milk mixture and stir well.
9. Cook for another 5 minutes until the payasam thickens.
10. Remove from heat and let it cool.
11. Garnish with chopped nuts.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 45g
Protein: 10g
Substitutions for ingredients:
- Sunnundalu can be substituted with roasted urad dal.
- Milk can be substituted with coconut milk for a vegan version.
- Sugar can be substituted with jaggery for a healthier version.
Variations:
- Add saffron strands for a rich flavor.
- Add rose water for a refreshing taste.
- Add condensed milk for a creamier texture.
Tips and Tricks:
- Roast sunnundalu until golden brown for a nutty flavor.
- Use full-fat milk for a richer taste.
- Stir continuously to avoid lumps.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pan over low heat until warm.
Presentation Ideas:
Serve in a bowl or glass and garnish with chopped nuts.
Garnishes:
Chopped nuts (almonds, cashews, and pistachios)
Pairings:
Serve with a side of fresh fruit or a sweet bread.
Suggested Side Dishes:
Fresh fruit salad, sweet bread, or Indian desserts.
Troubleshooting Advice:
- If the payasam is too thick, add more milk or water.
- If the payasam is too thin, cook for a few more minutes until it thickens.
Food Safety Advice:
- Use fresh ingredients.
- Store in the refrigerator.
Food History:
Sunnundalu Payasam is a traditional South Indian dessert that is usually made during festivals and special occasions.
Flavor Profiles:
Sweet, nutty, and creamy.
Serving Suggestions:
Serve as a dessert after a meal.
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Region: Indian