Senagapappu Payasam

Ingredients:

Jaggery – 50 gms

Chanadal – ½ cup

Semiya – ¼ cup

Sabudana – ¼ cup

Coconut – saunf powder (Coarsely grind one tbsp. of dry or wet coconut with ¼ tsp of saunf)

Finley chopped nuts (almonds, cashew) and raisins – 2 tbsp

Ghee – 2 tbsp

Preparation:

1. Soak chanadal for 15 min; cook in pressure cooker up to 3 whistles with 2 cups of water.
2. To the cooked chanadal, add sabudana and let it cook without lid for 10 min.
3. Now add jaggery and cook till it is dissolved.
4. Meanwhile, add 2 tbsp of ghee in kadai and roast semiya till it turns light brown color and add it to the chanadal mixture. In the same pan add nuts and raisins; roast and add to the chanadal mixture.
5. Add coconut-saunf powder also and mix well.
6. Now senagapappu payasam is ready to be served.