vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Dalia Payasam

Dalia Payasam
MAKHANDI HALWA

Makhandi Halwa

Makhandi halwa is a famous recipe in North west and it is different from the usual sooji ...

GOND KE LADOO

Gond Ke Ladoo

Dond ke ladoo, a popular sweet preparation from the Rajasthani cuisine made with urad dal...

Raisins Halwa Kishmish ka Halwa

Raisins Halwa Kishmish Ka Halwa

Raisins halwa is commonly known as Kishmish ka halwa in Hindi. It is a very rich sweet m...

CHANA DAL COCONUT PAYASAM

Chana Dal Coconut Payasam

Senaga Pappu payasam or channa dal kheer is made at home during Navratri. It is tasty and...

Chana Dal Sago Semiya Payasam

Chana Dal Sago Semiya Payasam

Chana dal sago semiya payasam is the most common type of dessert served in homes across s...

PRESSED RICE PAYASAM

Pressed Rice Payasam

This is a traditional kerala dessert made for occasions and it is easy to prepare and tas...

Dalia Payasam Recipe, How To Make Dalia Payasam Recipe

Broken wheat sweet relish is the recipe for making a simple Payasam or Kheer with Cracked Wheat.

About Recipe

How to make Dalia Payasam

(1 ratings)
0 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Dalia Payasam
Author : Vahchef
Main Ingredient : 0
Servings : 4 persons
Published date : November 15, 2016


Ingredients used in Dalia Payasam
• Dalia - 500 grams.
• Milk - 500 ml.
• Sugar - 300 grams.
• Dry fruits powder - 100 grams.
• Whole dry fruits fried - 100 grams.
Method:
"Take Dalia, dry roast it in a pan. Now take milk, let it cook till it boil. Add the roasted Dry fruits (nuts) powder into it. Let the mixture cook for 2mins. Now add Dalia into this. Let it cook perfectly for 10min Then add Sugar. Mix this well till it gets a nice thick consistency. Take it into a bowl and serve."





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter