Moong dal is cooked in thick sweetened and thickened milk
- 1 cup Moong dal (split skinned green gram)
- 1 cup jaggery
- 3/4 cup coconut milk(can use tinned)
- 3/4 cup milk
- 1 tbsp Ghee
- 1/4 tsp cardamom powder
- Cashew nuts and raisins
- 1 tsp rose water
- Cook the Moong dal in a pan with 4 cups of water till soft (avoid cooking in pressure cooker).
- Add the jaggery to the dal and let it boil for 5 minutes; add the coconut milk and boil for some more time.
- In the mean time fry the cashew nuts and raisins separately in ghee till golden brown.
- Add the cashew nuts and raisins with the ghee to the dal. Add the cardamom powder.
- Add milk just before serving. Tastes good when served hot.
Do you Know?
Payasam (as it is called in southern India) or Kheer (as it is called in Northern India) has been an important cultural dish throughout the history of India. It is usually found at ceremonies, feasts and celebrations. There are so many different varieties of Payasams.
In South Indian meal, payasam is served after rasam, rice, while curd rice forms the last item of the meal. In traditional lunches, payasam is served on the flat banana leaf instead of cup.