Ingredients:
Cherupayar parippu/Moong Dal - 1 cup
Water - 1.5 cups + 3/4 cup
Jaggery - 1and half cups
Cardamom powder - 1 tsp
Ghee - 2 tbsp
Cashew - 10 no
Small Coconut slices - 2tbsp
Thin Coconut milk - 1.5 cups
Thick Coconut milk - 1 cup
Method:
1. Dry roast moong dal in medium flame for 4-5 minutes or till the color turns golden .
2. Allow it to cool down. Then wash it and add it to pressure cooker along with 1.5 cups of water and 1.5 think coconut milk. Pressure cook for 1 whistle on high flame and then 2 whistles on medium -low flame.
3. Meanwhile make jaggery syrup. Add the jaggery and 3/4 cup water to a pan. Bring it to boil till all the jaggery pieces are dissolves. Strain it and keep it aside.
4. Once the moong dal is fully cooked, add the jaggery syrup to the it and mix well and bring to boil.
5. Boil it for 2 minutes. Then, turn off the stove and add thick coconut milk and cardamom powder and mix well.
6. Take a small kadai and heat 2 tbsp of ghee. Fry the coconut slices till golden brown and keep it aside. Then fry cashews in the same ghee till golden brown.
7. Add the coconut slices, cashews and the remaining ghee to the payasam and mix well.
Serve hot.
No comments:
Post a Comment