Tuesday, October 16, 2012

Moong Dal Payasam/Pasi Paruppu Payasam



Ingredients:
Pasi paruppu/moong dal - 1/2 cup, heaped
Jaggery (powdered) - 1/4 cup (add more if you are a sweet lover)
Milk - 1/2 cup
Water - 3/4 cup, approximately
Ghee - 1 tsp
Elachi - 1, powdered
Cashews - 4-6, broken into pieces

Method:
Fry moong dal with little ghee until you get the roasted fragrance (take care not to brown it too much). Add enough water and milk and pressure cook up to 3 whistles (for more richness cook fully in milk instead of adding water). After done, mix well in a mashing way and add powdered jaggery and elaichi to this. Now boil the payasam in low flame for 2 minutes and add milk/water as per the need to adjust the consistency.
Fry cashews in ghee and add it to the payasam and enjoy hot!


Recipe Courtesy: Rak's Kitchen

2 comments:

  1. you havent mentioned as when to add the elachi

    ReplyDelete