Uzhundhu Payasam Recipe | Sweet Uzhundhu Kanji | Black Gram Kheer

Uzhundhu Payasam also known as sweet uzhundhu kanji is a traditional food. It is made with black gram and jaggery. Nowadays people started using white dal. I wanted to show the authentic uzhundhu kanji so used the black gram dal. It really gives a different taste. So try to use black dal for tasting a fantastic kheer which our ancestors made. In this recipe I have used palm jaggery, if you don't have that use the regular jaggery.

Recipe after the jump...

Uzhundhu Payasam

Recipe Cuisine: Tamilnadu / South Indian | Recipe Category: Dessert

Prep Time: 15 minutes | Cooking Time : 40 minutes | Serves: 5

Ingredients:

Uzhundhu / Black gram dal- 1 cup

Jaggery / Palm Jaggery - 250 gm

Dried ginger / Chukku - 1 inch piece (or 1/2 tsp)

Cardamom - 2

Coconut - 1/2 cup

Garlic - 20

Cashew - 2 tblspn

Raisin - 1 tblspn

Ghee - 1 tblspn

Method:

Drizzle little oil in a pan and roast the black gram dal til it changes color. Cool for sometime and split it with the sides of mortor or mixer. Blow off the excess skin.

Take the splitted black gram dal and garlic in cooker and pressure cook adding little water for 8 whitles on low to medium flame.

When the pressure subsides, mash it well.

Add enough water to the mashed dal and bring it to boil. Now, add in chukku, cardamom and jaggery. Stir well till the jaggery dissolves in kheer.

Then, add the grated coconnut and cook for 2 minutes. Remove from flame.

Fry cashew nut and raisin adding little ghee. When cashew nut browns and raisin plums up pour it over the prepared kheer.

Serve hot or cold.

Note:

• You can also use skinless white urad dal but i prefer black for this.
• If your jaggery has impurities, boil it with 1/2 cup of water until jaggery dissolves. Strain it and add the kheer.
• Cook black gram in pressure cooker as it will take less time. Cooking on a open vessel will take hours to cook.
• Skip dried ginger if you don't have it.

Pictorial:

Take 1 cup of urad dal

Drizzle little oil and roast the black gram

When the color changes, remove from flame. Let it cool for some time

Split the dal with a mortar or mixer

Blow off the excess skin

Keep the other ingredients like garlic and grated coconut ready

Take black gram and garlic in a cooker

Pressure cook for 8 whistles in low to medium flame. Always use pressure cooker for this as it will take less time to cook black gram

When the pressure subsides, mash the dal and cook with enough water. Add in jaggery, cardamom, chukku.

Stir well till jaggery dissolves in the kheer

Add grated coconut

Cook for 2 minutes and put off the flame

Heat little ghee and fry nuts till the cashew becomes brown and raisin plums up

Serve hot or cold!