The moong dal should be fried for flavor. This creamy and delicious payasam or kheer is good for health too.
- Pasi paruppu/Moong dal - 1 cup
- Jaggery - 1 cup
- Grated coconut - 1/2 cup
- Milk - 1 cup
- Cardamon powder - 1/2 tsp
- Coconut - 5
- Ghee - 1 tbsp
Heat a pan with moong dal and fry till aroma rises in a medium flame. Rinse the dal and transfer to pressure cooker with 2 cups of water.
Pressure cook for 15 minutes. After the pressure releases mash the dal using a masher or spatula. Heat a small pan and add a tbsp of ghee and fry cashews till golden brown. Keep aside. (Sorry for the jumbled picture)
In the blender add the grated coconut and grind. Add milk gradually and blend it. Filter the coconut and throw away the extract. Heat a sauce pan and add jaggery with 1/4 cup of water.
After the jaggery dissolves and start to boil, switch it off and filter through a strainer to remove impurities. Heat the filtered jaggery syrup in the pan and add the mashed dal.
Mix thoroughly. Add the coconut milk and cardamon powder let it boil for a minute. Switch it off. Transfer the fried cashews.
Serve with Medhu vada.
- While grinding coconut water can also be used. For creamy and rich taste I added milk.