It’s end of September and we are rolling in to a month which witnesses the two gorgeous festivals Navaratri and Diwali both in sequence. Which actually means most incredible things happening at the food department. As I write this post, little voice in me is certainly asking my preparedness for the upcoming festivals. Am I ready ?? It’s big NO guys.. I am yet to prepare potential list of delicious stuff that are going to hit the internet through this space. It’s going to be kind of cooking-clicking-posting marathon and this rice bengal gram payasa comes as the first dessert for Navaratri.
This luscious dessert has lentils and rice both. The addition of rice is quite appropriate here because bengal gram or lentils alone can make the payasa dis-integrated or liquid separated. I mean the lentils tend to be isolated from syrup making payasa doesn’t seem to be payasa. It’s always best practice to include a binding ingredient in such desserts like semolina or tapioca or rice.
Rice bengal gram payasa is amazingly delicious and rice binds the lentils plus syrup making it thick like actual dessert should actually look. I loved this payasa as it doesn’t flow like water in my plate and has dessert like consistency.
A bowl of rice bengal gram payasa in my hand while favorite music playing over FM and me working on the list of sweets and snacks for the festival is how you are going to find me in my house right now.