METHIYE PAYSU [METHI KHEER] / SWEET ULUVA KANJI

Methiye Paysu is a very tasty and delicious Kochi GSB Konkani style Methi Kheer.A very healthy and nutritious sweet dish made of Fenugreek seeds, Split yellow Moong dal, Rice, Jaggery, Coconut milk and Cardamom powder.Methiye Paysu / Sweet Uluva Kanji is usually made in Konkani homes in the malayalam month of Karkidakam.Methiye Paysu recipe is given below with step by step photos.Methiye paysu is very good for diabetic patients. Methi seeds controls the colosterol level and also helps to maintain the sugar level.In Kerala navara rice (red rice) is used for making uluva kanji.We can use jeera rice or Kerala matta rice also for making methiya paysu.

The following ingredients are needed to prepare Methiye Paysu / Methi Kheer / Sweet Uluva Kanji.

Ingredients:-

1. Methi seeds.                    -1/2 cup
2. Split Yellow Moong dal.-3/4 cup
3. Rice.                               -1cup
4. Jaggery crushed.             -2 cup
5. Coconut Milk.                -1cup
6. Cardamom pods.             -5
7. Cashew nuts.                   -8 or 10
8. Salt.                                - a pinch

Instructions:-

1). Heat a pan and dry roast Methi seeds and split yellow Moong dal seperately on low flame and keep aside seperately.

Methi seeds

Split Yellow Moong Dal

2). Pressure cook the roasted Methi seeds adding 2 cup of  Water for 6 whistles and keep aside.

3).In a deep bottom vessel add roasted split yellow Moong dal, Rice and required Water. Boil and cook split yellow moong dal and rice together till soft and stir well in between. Keep aside the cooked split yellow  Moong dal and Rice .

4). Crush Jaggery.

In a vessel add the crushed Jaggery and 1cup of Water and melt the Jaggery. Filter the Jaggery Syrup to remove the dust and impurities and keep aside.

5). Crush Cardamom pods to make Cardamom powder and keep aside.

6). Grate a medium size Coconut and grind it to extract thick Coconut Milk. Keep aside the extracted thick Coconut Milk..

 

 Method:-

1). In a wide bottom steel kadai add the filtered Jaggery Syrup and boil on low flame.

2). Add the cooked Methi seeds into the Kadai.Boil and mix with the Jaggery syrup. 

3). Add the cooked split yellow Moong dal and cooked Rice into the kadai. Mix well and boil with cooked methi seeds and Jaggery syrup.

4). Add a pinch of Salt into the kadai.Mix well and boil on low flame.

5). Stir on continuously using a ladle to prevent it from sticking to the bottom of the kadai.

6). Boil and soak Cashew nuts in hot water for 10 minutes.Chop the boiled Cashew nuts into halves and add it into the kadai.

7). Add crushed Cardamom powder into the kadai. Mix well and boil on low flame.

8). Stir the Methi Kheer in between on low flame.

9). Add extracted thick Coconut Milk into the kadai and mix well.

10). Mix everything.When the Methi Kheer starts to become thick switch off the flame.

 A tasty Methiye Paysu / Methi Kheer / Sweet Uluva Kanji is ready to serve hot.

Try and enjoy Methiye Paysu / Methi Kheer /Sweet Uluva Kanji.

METHIYA PAYSU / METHI KHEER / SWEET ULUVA KANJI RECIPE

The following ingredients are needed to prepare Methiye Paysu / Methi Kheer / Sweet Uluva Kanji.

Ingredients:-

1. Methi seeds.                    -1/2 cup
2. Split Yellow Moong dal. -3/4 cup
3. Rice.                                -1cup
4. Jaggery crushed.             -2 cup
5. Coconut Milk.                 -1cup
6. Cardamom pods.             -5
7. Cashewnuts.                    -8 or 10
 8.Salt.                                 - a pinch

Instructions:-

1). Heat a pan and dry roast Methi seeds and split Yellow Moong dal seperately on low flame and keep aside seperately.

2). Pressure cook the roasted Methi seeds adding 2 cup of Water for 6 whistles and keep aside .

3). In a wide bottom vessel add the roasted split yellow Moong dal, Jeera Rice and required Water. Boil and cook split yellow Moong dal and Jeera rice together till soft and stir well in between. Keep aside the cooked split yellow Moong dal and Jeera Rice.

4). Crush the Jaggery.

 

In a vessel add the crushed Jaggery and 1cup of Water and melt the jaggery. Filter the Jaggery syrup to remove the dust and impurities and keep aside.

5). Crush Cardamom pods to make Cardamom powder and keep aside.

6). Grate a medium size Coconut and grind it to extract thick Coconut milk. Keep aside the extracted thick Coconut Milk.

Method:-

1). In a wide bottom steel kadai add the filtered Jaggery syrup and boil on low flame.

2). Add the cooked Methi seeds into the kadai. Boil and mix with the Jaggery syrup.

3). Add the cooked split yellow Moong dal and cooked Jeera Rice into the Kadai. Mix well and boil with cooked Methi seeds and Jaggery syrup.

4). Add a pinch of Salt and mix well.

 

5). Stir on continuously using a ladle till the Jaggery mix with all the ingredients in the kadai.

6). Boil and soak Cashew nuts in hot water for 10 minutes.Chop the boiled Cashew nuts into halves and add it into the kadai.

7). Add crushed Cardamom powder into the kadai. Mix well and boil on low flame.

8). Stir the Methi Kheer in between on low flame

 

9). Add extracted thick Coconut Milk into the kadai and mix well.

10). Mix everthing.When the Methi Kheer starts to become thick switch off the flame.

 A tasty Methiye Paysu / Methi Kheer / Sweet Uluva Kanji is ready to serve hot.

 
Try and enjoy Methiye Paysu / Methi Kheer / Sweet Uluva Kanji