Ingredients :-
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Method :-| Moongdal | ¼ cup |
| Milk | 2½cup |
| Jaggery | ¾ cup |
| Cardamom powder | ¼ tsp |
| Cashewnuts | 1tbsp |
| Raisins | 1tbsp |
| Ghee | 2-3 tbsp |
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1). Heat 1 tsp of ghee in a low flame and add cashew nuts and raisins. When cashew nuts turns brown and raisins become pulpy, transfer it to a plate. Keep it aside.
2). In the same pan, roast pasi paruppu until you get a nice aroma and its color changes. Add milk to the dal and pressure cook for 3 - 4 whistles till its soft and mushy. Once the pressure releases, mix well in a mashing way.
3). Add jaggery to the cooked dal, check for sweetness and add more jaggery if necessary. Keep it in low flame and bring it to a single boil. Let it cook until everything gets blended well. Finally add the roasted nuts, remaining ghee and cardamom powder and cook for a minute. Switch off !
2). In the same pan, roast pasi paruppu until you get a nice aroma and its color changes. Add milk to the dal and pressure cook for 3 - 4 whistles till its soft and mushy. Once the pressure releases, mix well in a mashing way.
3). Add jaggery to the cooked dal, check for sweetness and add more jaggery if necessary. Keep it in low flame and bring it to a single boil. Let it cook until everything gets blended well. Finally add the roasted nuts, remaining ghee and cardamom powder and cook for a minute. Switch off !
Enjoy this creamy & delectable payasam, warm or chilled !
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# Soak the fried moong dal for 10 minutes, it will get cooked quickly.
# As time goes the payasam will thicken, if it thickens up too much, add some more milk or water and stir well.
# Milk adds richness and enhances the taste. But, you can substitute milk with water for cooking dal. It tastes equally good.
# Dry roasting the moong dal is optional but it enhances the flavor.
# Cooking in pressure cooker makes the job easier than cooking it in a pan.
# You can substitute sugar for jaggery. But, jaggery gives a unique taste to the payasam.
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Related Posts :-
---------------------
Click here for more :- Payasam/Kheer Recipes
Click here for more :- Moongdal Recipes
Click here for more :- Festival Recipes
Cheers,
# Cooking in pressure cooker makes the job easier than cooking it in a pan.
# You can substitute sugar for jaggery. But, jaggery gives a unique taste to the payasam.
If you enjoy reading my blog, Join my page on Facebook / follow me on Twitter / add me on Google+
Related Posts :-
---------------------
Click here for more :- Payasam/Kheer Recipes
Click here for more :- Moongdal Recipes
Click here for more :- Festival Recipes
Cheers,