Pachai payar vellam sundal | Green gram sweet Recipe
This is a sweet version of sundal made with green grams. Cooked green grams are mixed in jaggery syrup and fresh grated coconut. This is often made at home because H has an enormous sweet tooth. He craves for something sweet after every meal. So to satisfy his craving and at the same time to keep it healthy one, I prefer this home made over other sweets. A simple luscious sweet, almost to the consistency of sweet pongal.
Pachai payar vellam sundal | Green gram sweet
- Green gram cooked in jaggery and fresh grated coconut.
- Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Serves: 3
- Ingredients
- 1 Cup Pachai Payaru | Green gram
- 1/2 Cup Jaggery | Vellam
- 2 Tbsp grated coconut (optional)
- 1/4 tsp Cardamom powder
- 1/2 Tbsp Ghee | Clarified butter, optional
Instructions
Soak the dal overnight or at least for about 6 hours. Then pressure cook for about 2 or 3 whistles. It should be very soft but not mushy.
Melt jaggery in a pan. Once it melts completely, strain the liquid for any stones or dirt present.
Again in the same pan, add the strained liquid and bring it to a boil and keep stirring frequently until it thickens slightly. (1)
Now add the cooked green gram, cardamom powder and grated coconut. Mix it well.
Keep it for about another couple of minutes and when it becomes thick turn off the flame. Add 1/2 Tbsp ghee if using.
Notes
When you touch the jaggery syrup and rub it between your fingers it should be dense and sticky. Boiling it to this stage, helps in coating the green grams evenly. If it is very runny, the green gram and the syrup will be separate or if it reaches either soft ball or hard ball consistency it will crystalize and becomes hard.
Also do not add more water to melt the jaggery. If the water is more, it will take time to thicken and you have keep stirring it until it thickens.
This post is for Blogging Marathon 40 under the theme "Snacks". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 40 here.