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Pesara Pappu Payasam
Method
- Heat tbsp of ghee and roast cashew and raisins till brown.
- Remove from pan, keep aside.
- In the same pan, add the moong dal and roast it till a nice aroma emanates.
- It turns a light brown shade.
- Remove from pan and pressure cook the dal till soft.
- In a vessel, melt jaggery in water and boil till the jaggery melts.
- Remove scum.
- In a heavy bottomed vessel, boil milk, stirring once in a while
- Add the cooked mushy dal to thee milk and mix well.
- Add jaggery syrup and keep stirring on low flame till well blended.
- Add the cardamom pwd, cashews and raisins.
- Serve warm or chilled.
Ingredients:
1 cup - jaggery (adjust)
1 1/2 lt - milk
1 1/2 cups - water to pressure cook dal
1 1/4 cup - water to prepare jaggery syrup
3/4 cup - split yellow moong dal
1/2 tsp - cardamom pwd
2 tbsp - cashewnuts
1 tbsp - raisins
1 tbsp - ghee
1 cup - jaggery (adjust)
1 1/2 lt - milk
1 1/2 cups - water to pressure cook dal
1 1/4 cup - water to prepare jaggery syrup
3/4 cup - split yellow moong dal
1/2 tsp - cardamom pwd
2 tbsp - cashewnuts
1 tbsp - raisins
1 tbsp - ghee
