Moong dal cooked in milk and jaggery topped with roasted cashews, raisins and coconut.
- 3 tablespoon Pasi Parupu | Moong dal
- 1-½ tablespoon Kadalai Parupu | Channa Dal
- 1 tablespoon Arisi | Rice (optional)
- ½ Cup Vellam | Jaggery (1, 2)
- ¾ Cup Paal | Milk (3)
- 2 tablespoon Ghee | Clarified Butter
- 1 tablespoon Munthiri , Thirachai | Broken cashews and Raisins
- 2 no's Elakai | Cardamom pods , Crushed
Heat a pan on medium flame and add a teaspoon of ghee. Add the cashews and fry them until they turn golden brown. Remove. Then add the raisins and remove them as soon as they swell and turn translucent.
In the same pan add a teaspoon of ghee, add the dal and rice; roast them until they turn lightly golden brown and emits a nice aroma.
Pressure cook them with twice the amount liquid (water), preferably half water and half milk. It should be well cooked.
Boil the milk and keep it aside. Refer notes as well.
In a heavy bottomed pan, add the dal mixture and keep stirring it for about a couple of minutes.
Then add the jaggery and allow it to dissolve completely; while stirring it frequently.
Once the jaggery dissolves, add the milk and stir it. Allow it to come to a boil and then add the fried cashews and raisins.
- The colour of the payasam will vary from a light yellow to nice golden yellow depending on the type and quality of jaggery. You can substitute jaggery with sugar.
I generally use half the amount jaggery and sugar in this recipe. Keep the amount of jaggery as a standard and adjust according to your taste.
- Generally payasams can either be scooped or can drink it. The amount of milk mentioned in the recipe will yield a thick payasam. You can increase the quantity of milk if and dilute it if you prefer it that way.
- I prefer to addRecipe Snippetsboiled milk to a payasam as there are chances of milk curdling if it is cold or unboiled.
- You can also add roasted desiccated coconut as toppings, along with cashews and raisins.