Payasam (akkara adisal) with Bengal gram and Milk

Ingredients

• 1/4 cup chana dal/Bengal gram
• 1 cup kodo millet
• 1 tea Saffron
• 1 teaspoon Cardamom powder
• 1/4 teaspoon Nutmeg grated
• 1/4 teaspoon Licorice, grated
• 1 cup Powdered jaggery (required)
• Pinch Salt
• 1/2 cup Ghee
• 1/2 cup raisins/Dried grapes
• 1/2 cup Cashew

Steps

1. Gather the necessary ingredients and place them near the cooking area. Dissolve saffron in 2tbsp hot milk to give a good color
2. Roast the cashew nuts in a heavy-bottomed pan over medium heat until golden brown. Roast the dal in a heavy-bottomed pan over medium heat until aromatic. Go Roast the millet in a heavy-bottomed pan over medium heat until it changes color slightly.
3. Soak the fried dal and millet together in a bowl with 3 cups of boiling milk for 20 minutes in a bowl. Place the bowl in a pressure cooker, cook completely (mushy) following manufacturer's instruction for operation of pressure cooker. Take out the cooked dal plus millet after the pressure is released. Add 6 cups of milk to a a large heavy bottomed pan over medium heat. Let the milk boil, about 5-6 minutes. Add the cooked dal plus millet to this. Keep stirring; stir in saffron. Keep stirring
4. Add cardamom powder and stir. Place a small grater on the pan and grate the licorice and nutmeg. Reduce the heat. Boil the milk for another 15 minutes and let it simmer. Add jaggery and stir.. (Our country's jaggery is export quality. Clean, so do not dissolve it in water and strain it.) Taste and see if it tastes sweet. Adjust the sweetness according to your taste. Let it boil and simmer further. Add a pinch of salt and stir. Add the remaining ghee and stir and turn off the stove.
5. Place a sauce pan on medium heat and add 1 tbsp ghee. Reduce the heat and fry the cashews and raisins. Roast the raisins for 1-2 minutes until the cashews turn red. Add this akkara adisal. Taste and adjust the sweetness. The akkara adisal with beautiful color and great taste is ready. Switch to another bowl and offer it to Durga. Share the prasad with friends and family