INGREDIENTS
Dry roast 1 cup moong dal on low flame till it turns aromatic.
Cool completely, and rinse in water.
Transfer the rinsed moong dal to the pressure cooker.
Add 2 cup water, cover and pressure cook for 2 whistles or until the dal is cooked well.
In a pan take 1 cup jaggery and ½ cup water.
Stir and dissolve the jaggery. Boil for 2 minutes making sure not to attain string consistency. Strain it.
Transfer the jaggery syrup to the dal and mix well.
Also, add ½ cup water or adjust the consistency of the kheer as required.
Boil for 5 minutes, or until the raw flavour of jaggery is lost.
Pour in 1 cup coconut milk, pinch of salt, 2 tbsp coconut and mix gently on low flame.
Keep stirring till you get a boil. Do not over-boil, as there are chances coconut milk to curdle.
Now, in another pan, take 2 tbsp of ghee. Fry 2 tbsp cashew, 2 tbsp raisins till they turn golden brown.
Transfer the fried cashew, raisins, and ½ tsp cardamom powder to the payasam and mix well.
Finally, enjoy Moong Dal Payasam Recipe warm or chilled.
Note- This payasam is usually made on festive days to offer as prasad to the Gods.
Some people while keeping fast on Ekadasi or Maha Shivaratri, drink this payasam after offering to God.
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