Black gram holds a good amount of iron which helps to keep us active. Why sprouted black gram? See Sprouting to know the details. Sprouting changes the complete nutrition profile of what we sprout, which eases the digestion process, helps build the immune system and is full of living enzymes.

As Sprouted black grams are abundantly rich in protein, iron, calcium, fibre, vitamins and minerals, I choose to use sprouted black grams in most of my routine food. And this nutritious payasam is none the exception.

How to Sprout the black gram?

• Wash well and soak the black gram in enough water overnight.
• Drain the water and transfer the soaked gram to the muslin cloth (or preferably net bag!).
• Place the cloth (or bag) inside some air-tight container and allow it to germinate.
• Keep patience for a day or two to get the perfectly sprouted black gram.
• See Sprouting to get the detailed steps.

What more? This is the excellent and unique recipe worth to add in the usual payasam list that Indians used to prepare during the festive season. The usual payasam is prepared with grain, dal, vermicelli, sago, beaten rice and so on. Since the Sprouted version of black gram is used in this recipe, it would be an added advantage to the health. One more health hit is that palm jaggery would gonna work as the sweetening agent here.

So, what could you get from this post?

• A highly nutritious and super tasty payasam.
• Sprouted black grams who are loaded with protein, fibre, calcium, iron and so on would be our main hero.
• The fresh coconut and the usage of coconut milk lift the taste to several steps high and obviously, extend the healthiness.
• Palm Jaggery would be our sweetening agent who is a powerful player in health maintenance.
• As usual, cardamom pods would take care of the flavouring part. In addition, a bit of dry ginger powder which I add would make the recipe stands unique.

Palm Jaggery & its benefits:

• Palm jaggery is rich in iron which combats the anaemic complaint.
• It is a package of many vital vitamins and minerals (60 times more minerals than white sugar!).
• It helps activate the digestive enzymes.
• Helps regulate the nervous system as it is loaded with magnesium.
• It is an active body cleanser which cleans up toxins from the body.

Along with the recipe procedure, I'm sharing dos and don'ts here to better imitate my version of payasam. I used to experiment a lot to make a healthy dish even healthier without compromising its taste. This recipe is an all-time winner of health and taste combo.

Don't dos based on my experiments:

Grind & Cook:

• If you plan to grind the sprouted black gram finely before cooking, you will get a nice aromatic black gram porridge but not the rich payasam.
• So, kindly avoid grinding the sprouted grams finely before you cook.

Cook & Mash:

• This yields a sticky-kind of payasam which highly disturbs the tasting experience.
• It is a natural property of the black gram to be sticky when cooked. So, skip cooking the gram without grinding.

Do this:

Coarsely Grind & Cook:

• Grind the black gram coarsely without adding any water.
• Then cook the coarse mixture to get the exact my version of non-sticky and delicious payasam.

Looking for more Kheer or Payasam recipes? Explore
Wheat Milk Kheer 
Broken Wheat Fruit Payasam

Attaining all the health aspects, this Sprouted black gram payasam would be one of the festive or non-festive treats to wonder your loved ones. Now, to the cooking procedure:

⌚Preparation Time: 10 minutes
⌚Cooking Time: 20 minutes
🥂Servings: 4 to 5

Sprouted Black Gram Payasam | using Palm Jaggery

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A highly nutritive and delicious payasam prepared with sprouted black gram and coconut milk, sweetened with palm jaggery, and flavoured with cardamom & dry ginger.

What to Use? [ 1 cup = 250 ml] Sprouted black gram - 1 cup Fresh coconut - 2 tbsp Cardamom pods - 2  Ghee - 1 tbsp Chopped nuts & Raisins - a few Water - 1/2 cup Coconut milk - 1 cup Palm Jaggery syrup - 1/2 cup Dry ginger powder - 1/2 tsp Steps Involved:

Take a sprouted black gram in a mixer jar. Add in the fresh coconut pieces (or grated coconut) to the same mixer jar. Add the cardamom pods to the same mixer jar. Grind the added ingredients coarsely without adding any water. Add a dash of ghee to the pan and roast the chopped nuts and raisins. Add the coarsely ground paste to the pan and fry for a minute. Add some water to the mixture and stir well. Add in the coconut milk now. It's the time to close with the lid and cook for 10 minutes. After 10 minutes, open the lid and adjust the consistency of the payasam by adding more coconut milk. Now, add the filtered palm jaggery to the payasam to sweeten it. Stir well and switch off the stove. Serve the nutritious payasam hot!

Visual Treat: 
https://youtu.be/RC4pa05_rW8
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Step-by-Step Procedure with Pictures

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How to Make?

• Take a cup of sprouted black gram in a mixer jar.

• Add the coconut pieces (or grated fresh coconut) to the mixer jar. Keep in mind, more fresh the coconut, more tasty the payasam would be!

• Add the cardamom pods to the mixer jar.

• Grind all the inputted ingredients into a coarse paste without adding any water. After pulsing the ingredients, it would be something coarse like shown in the picture below, which is what we want exactly to prepare our payasam!

• Now, take a pan and add a tablespoon of ghee to it.

• When the ghee starts to shimmer, add the chopped nuts and raisins. I usually add more nut varieties in all my sweet dishes. Here, I have added cashews & almonds.

• Add the coarse paste of sprouted black gram to the ghee-roasted nuts and fry the coarse mixture for a minute.

• Add a half cup of water to dilute the payasam a little.

• Add in the coconut milk and give a slow mix.

• Close with the lid and cook the payasam for not more than 10 minutes. After opening the lid, check for the consistency! If it is too thick, you could adjust by adding more coconut milk or water. But, remember we need to add palm jaggery syrup which would give payasam the runny consistency.

• Add the filtered palm jaggery syrup (palm jaggery + a little water boiled over a burner and then filtered) to the payasam. Don't add the palm jaggery directly as it contains impurities. 

• Now, add a bit of dry ginger powder to make the payasam stands special in taste. Stir well and turn off the flame. Careful! More dry ginger could change the taste of the payasam!

• Serve the wholesome sweet payasam hot to your loved ones! 

Visual Treat: 
https://youtu.be/RC4pa05_rW8
Subscribe to our YouTube channel!

Tips:

• Dry ginger powder lifts the flavour profile. But, mind adding a little bit for that special punch. More dry ginger could change the taste profile.
• Always filter the palm jaggery syrup before use or have the handy syrup always in the refrigerator (like I do!) which quickens the job.
• Coconut milk is the best option to enrich the payasam. If you really seek some other option, go for cow's milk.
• Follow the Coarse grind & Cook technique to get the exact imitate of my version of delicious & nutritious sprouted black gram payasam.

Highly nutritive & Delicious Sweet Treat!