- 1 cup Moong dal
- 2 cup Jaggery
- 1 cup Shredded coconut
- 1/4 tsp Cardamon powder
- 2 tbsp Raisins
- 2 tbsp Cashew nuts broken
- 2 tbsp Ghee
Method:
- Heat a pan and dry roast moong dal to light golden brown.
- Remove and wash well with water.
- Now add the moong dal in a pressure cooker, add water for it to cook.
- Cook for 2 whistles.
- Remove the lid and add jaggery, if the dal is thick add water to dilute it. Allow to boil.
- Grind the coconut to a fine paste with little water.
- Add this to the moong dal, mix well.
- Add cardamon powder and mix well.
- Allow to boil until no froth is seen on surface..
- Now heat a pan, add 1tbsp of ghee, fry cashew nuts and raisins.
- Add these roasted cashew nuts and raisins to the moong dal.
- Add left over ghee and stir well.
- Payasam is ready.
- Can be served hot or cold.
No comments:
Post a Comment