Karamani Payasam

Karamani Payasam is a delightful vegan Indian dessert made with black-eyed peas, coconut milk, and sweetened with jaggery, creating a rich and creamy texture. This traditional dish is not only delicious but also packed with nutrients, making it a perfect treat for any occasion.

Ingredients

• Black-eyed peas - 50 grams
• Coconut milk - 200 ml
• Jaggery - 50 grams (grated)
• Water - 500 ml
• Cardamom powder - 1/4 teaspoon
• Coconut (freshly grated) - 2 tablespoons
• Cashews - 1 tablespoon
• Raisins - 1 tablespoon
• Ghee (or coconut oil for vegan) - 1 teaspoon

Steps

1. Soak the black-eyed peas in water for at least 4 hours or overnight.
2. Drain the soaked peas and boil them in 500 ml of water in a pressure cooker for about 3-4 whistles or until soft.
3. Once cooked, drain excess water and set aside the peas.
4. In a pan, heat the ghee or coconut oil over medium heat, add the cashews and raisins, and sauté until golden brown.
5. Add the boiled black-eyed peas to the pan, followed by the coconut milk and jaggery. Mix well.
6. Cook the mixture on low heat for about 10 minutes, stirring occasionally until the jaggery melts and the payasam thickens slightly.
7. Add the cardamom powder and freshly grated coconut, stir well, and cook for another 2 minutes.
8. Remove from heat and let it cool slightly before serving.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 36 g
• Fiber: 6 g
• Sugar: 10 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from black-eyed peas.
• Contains healthy fats from coconut milk and nuts.

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