Moong dal payasam is a delicious and traditional Indian desert, which is popular during the festival season. The recipe is very simple made from moong dal, jaggery and coconut milk , A traditional, healthy and delicious sweet variety prepared for many occasions.
Moong dal – 3/4 cup
Jaggery – 1 cup crushed/powdered (adjust to your taste)
Coconut milk – 2 1/2 cup
Cardamom – 4 no’s powdered
Cashew nut – 2 tbs
Raisins – 2 tsp
Ghee – 1 1/2 tbs
Prepare coconut milk and keep ready. To make coconut milk please click the link below — http://ushaupchar.com/coconutmilk-recipe-i-to-make-or-to-prepare-coconut-milk/
Heat a pan, when it is hot add moong dal, dry fry for 3 min in a medium flame, Add 2 cup of water it and pressure cook it for 2 to 3 whistles and keep ready.
Add 1/4 cup of water in a vessel, add crushed jaggery in it, stir until the jaggery dissolves completely in it.
One it is done, remove from the flame, strain the jaggery syrup to remove the fine dust in it,
Add strained jaggery syrup into the dal mixture, bring it to boil,
Once it begins to boil, add coconut milk into it, stir, the consistency must be thin, bring it to boil for 5 min in a medium flame. Add freshly crushed cardamom powder, stir, remove from the flame.
Heat a tadka pan by adding ghee in it, when it is hot fry cashew nut until light brown, add raisins fry until it doubles in size.
Allow it to cool for few minutes, add it to prepared payasam, stir.
Heavenly delicious, Traditional Moong dal payasam is ready, Enjoy hot or chilled.
The consistency of the payasam must be preferably medium thin in consistency.
You can dry fry moong dal or you can cook raw moong dal without frying, for better taste cook moong dal until soft.
Add thick coconut milk in preparation to make rich and tasty payasam.