Thursday, February 27, 2014

CHANADAAL PANCHAKADAYEE : GUEST POST BY VIDYA NAYAK SHENOY

 CHANADAAL PANCHAKADAYEE: GUEST POST BY VIDYA NAYAK SHENOY

Today's guest post is from my friend, Vidya Nayak Shenoy. Her dish is a sweet made of Bengal gram and jaggery which we usually make for pujas and festive occasions. I am sure you will love this as much as I did.




Ingredients:
  • Chana Daal (Bengal Gram), 1 cup
  • Jaggery, 250 gms
  • Fresh coconut , 1
  • Cardamom powder, from out of 4-5 pods
  • White til, 50 gms
  • Cashewnuts 8-10

Method:
Dry roast the chana daal on low flame till you get a nice aroma. It should take about 15-20 minutes.
Cool it and powder to a rawa consistency in a mixer. Keep aside this coarse powder.
Dry roast the cashewnuts  and keep aside. In the same kadhai, dry roast the white til and keep aside.
Heat the jaggery and make a syrup
To this, add the coconut gratings and let it simmer for some time
Do not make it too dry
Add the channa daal powder to the jaggery mixture and stir 
The channa daal powder absorbs the jaggery syrup
Add cardamom powder to the jaggery mixture and let it cool
Finally, add the roasted cashewnuts and roasted white til and stir well.

Thanks, Vidya for your recipe and the lovely picture.