“Naivedyam: Kirlailele Mooga Godshe (Green Gram Sprouts Payasam)” … a simple delicious godshe/ payasam from GSB Konkani Saraswat Cuisine often prepared to be offered as Naivedyam to God during any festive day during Chaturmasa … prepared this on the auspicious day of Sutta Punnava (Rig-Upakarma) … do try it, tastes awesome … Stay Blessed~ Spread Happiness …
** Mooga Godshe/ Green Gram Payasam is a traditional sweet dish prepared on festive occasion and there are plenty of methods of preparing them each home following their own pattern. In most homes moong and rice sweet khichidi is the most sought after sweet dish followed by moong dal (split dal without skin) payasam and I myself am partial to moong dal godshe that I always end up preparing the same.
** Today on the auspicious occasion of Sutta Punnava (Rig-Upakarma), usually sweet with shevai included or madgane (chane dali payasam) is prepared, for a change I decided to prepare this one as not only had it been ages since I prepared, I also wanted to share it in the Blog for all to try it out and enjoy in their home. Very simple prepare and is a nutritious one, so do include it into your festive meals.
** Here I have used kirlailele moong (sprouted green gram) instead of whole green gram that is usually used, you may use any. If using whole green gram, just roast them a bit and then continue the method of cooking etc. I will share the recipe soon for it so keep a keen watch out for the same here. There are plenty of recipes in my Blog here, which you can browse and try them as and when convenient.
** Here is my recipe for “Kirlailele Mooga Godshe (Green Gram Sprouts Payasam)” my style; do try it and enjoy with family ….
** Ingredients :
Kirlailele Moong/ Green Gram Sprouts : 3-4 cups
Narla Rosu/ Nariyal Doodh/ Coconut Milk : 1 cup thick milk + 1 cup thin milk
Goda/ Jaggery/ Gud/ Bella : 200- 250 gms
Kajjubi/ Kaju/ Cashew Nuts : 12-15 cut to small pieces
Sukkale Draksha/ Raisins/ Kishmish : 20
Yella Pitti/ Ellaichi/ Cardamom Powder : ½ to 1 tsp
Toop/ Ghee : 1 tblsp
** For preparation of Coconut Milk : I have written a separate post on detailed "Method of Preparation of Coconut Milk/ Narla Rosu/ Nariyal Doodh"; the link to which I am sharing at the bottom of this recipe, you may browse through it for more information. Here I have used about 1 cup of "Thick Coconut Milk No.1" and 1 cup of "Thin Coconut Milk No.2". Keep both the prepared milk ready aside separately.
** Note : You can use store bought coconut milk if you find the method of preparing the same tedious or for any reason it is more convenient to you. I do so many times when I am short of time as we do get good ones in stores. However, check out on the expiry date to ensure that the product is fresh. In addition, taste a drop of the same before you add on the ingredients to be sure that it has not turned out sour.
** Add “Kirlailele Moong/ Green Gram Sprouts” into a colander and rinse well under running water. Drain well, add into a pressure cooker pan along with water say about 1 inch above the level of sprouts and pressure cook on medium heat to 2-3 whistles or until cooked soft and mushy. Remove and let rest aside to allow pressure to fall on its own, open the lid and add cooked sprouts into a cooking pot.
** Add 1 cup of "Thin Coconut Milk No.2" to the above cooked moong sprouts, mix well and bring to a boil stirring well in between. Add grated/ powdered or cut to small pieces jaggery/ goda and mix well. Cook on medium heat until the jaggery has melted well, continue to cook until it thickens a little bit, DO NOT ADD WATER.
** When the above has thickened well add in 1 cup of "Thick Coconut Milk No.1" and mix well. Continue to cook well, stirring well in between until you see bubbles appearing on the surface. When it begins to thicken to required consistency, lower the heat and let it simmer while we fry the nuts for garnishing.
** Heat toop/ ghee in a small tadka pan, add cashew nut/ kajjubi cut to pieces and fry until lightly browned. Now add the raisins/ kishmish and continue to fry until both are evenly browned. Remove and this to the simmering payasam/ godshe and mix well. Lastly add in the cardamom powder, mix well, remove from fire and keep it aside covered for the flavors to be infused well into the godshe/ payasam.
** “Kirlailele Mooga Godshe (Green Gram Sprouts Payasam)” is done and is now ready to be offered as Naivedyam to God and thereby served to family and friends. Payasam always tastes best served just hot enough to savor ie neither cold not steaming hot. This delicious moong sprouts payasam has a rich, sweet flavor and crunch of the sprouts is lovely to savor that will be loved by both children and elders. Payasams are traditionally prepared on festive occasion, however, there is no hard and fast rules as such and you can always prepare them on weekends/ holidays so that your family can enjoy it as a dessert, so just go ahead and try this nutritious sweet dish and enjoy.
** As mentioned above, this is a traditional dish from GSB Konkani Saraswat Cuisine often prepared during festivals be it during any occasion and also when upvas/ fasting is observed on any special day. Any payasam with addition of coconut milk/ cow’s milk is always permissible both as offering to God and to be savored later on by devotees in our community. Do try this awesome dessert and serve it medium hot for best taste to you family and friends, I am sure they will love it and so will you.
** For the detailed method of preparing “Narla Rosu/ Coconut Milk/ Nariyal Doodh” please follow the link given below ….
** Sharing a common link to all “Naivedyam”, and “Payasam” recipes shared in the Blog, do browse through for more choice ….
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Thanks.