Ingredients:
- Yellow Moong Dal (pasi paruppu) -1/4cup
- Grated Jaggery - 1/4 cup (can add more or less according to your tast)
- Milk -1/2 cup
- Cardamom Powder - 1/4 teaspoon
- Grated coconut -1/4 cup (optional)
- Ghee
- Cashew Nuts
- Water
Preparation
:
- Heat 1-teaspoon ghee in a pan and roast moong dal until light brown on medium flame.
- Cook the roasted moong dal in a pressure cooker with 3/4 cup water for 3 whistles.
- Meantime dissolve jaggery in 1/4 cup hot water and strain it.
- Open the cooker lid carefully and mash moong dal.
- Now add the strained jaggery, milk and cardamom powder and cook over medium flame.
- When it starts to boil, reduce flame to low and cook until thick, Stir it continuously to avoid sticking on the cooker.
- Heat 1- teaspoon ghee in a pan and fry cashew nuts until light brown.
- Turn off flame and transfer it to a serving bowl. Garnish pasi paruppu payasam with fried cashew nuts and Grated coconut.
- Serve hot or cold.
- Enjoy the taste of south Indian samayal recipes. #dessert