Parrupu (Moong Dhal-split) Payasam

Parrupu (Moong Dhal-split) Payasam

Ingredients:
Moong Dhal (Split-Yellow)	1 cup
Milk	2 Cups
Jaggery (Grated)	1  Cup
Grated Fresh Coconut	2  Tbsp
Ghee	3  tsp
Cashew	10  Nos
Elaichi Powder	½  tsp
Raisins (Optional)	10  Nos
Water	2   Cups

Method :

•  Boil the Milk till it gets reduced into half
•  Heat Ghee in a Kadai fry Cashews & Raisins in low flame fry for 1 -2 minutes and keep aside
• To the same ghee add Moong dhal and fry till colour changes to light golden brown.
• Boil 2 cups water & add to roasted Moong dhal. Cook in low flame till dhal becomes soft. [ Can also be pressure cooked for 2 whistles]
• Add grated Jaggery cook till it gets dissolved completely, now add grated coconut along with reduced milk & Elaichi powder.
• Cook in low flame for 5-6 Minutes. Switch of the flame
• Garnish with fried cashew & raisins 
• Mix well and serve Hot

Tip:  Cooking in low flame tastes better

Badam (Almond) Kheer/Payasam

Ingredients:

Badam (Almonds)	20-25
Milk	1 liter (5 cups)
Rice	¼ cup
Sugar	1 cup
Ghee	1 tsp
Cashew	10
Elaichi (cardamom) powder	½ tsp
Yellow Food Colour or saffron (optional)	1 – 2 pinch

Method:

1. Soak badam in hot water for 15-20 minutes. Remove the skin.
2. Soak Rice for ½ to 1 hour.
3. Grind badam and soaked rice into smooth paste using little milk. Keep Aside             
4. Boil the milk till reduced in ¾ quantity. Lower the flame add the badam / rice paste 
5. Mix well and cook it/boil it for 15 minutes, now add sugar and boil it for another 10 minutes 
6. Now add elaichi powder & yellow food colour / saffron. Switch of the flame   
7. Heat ghee in a thick bottomed kadai/vessel add cashew and fry for 1-2 minutes.( Do not brown the cashew) in low flame. 
8. Remove fried cashew from the ghee and add it to the badam kheer
9. Mix well and chill it & serve cold.

Tip: 

• Cooking in low flame tastes better
• Variation: Along with cashew (10 nos) add 10 nos badam de-skinned, cut into thin slices/grated. (Do not fry them in ghee), add to the badam kheer along with elaichi powder – boil this for 5-6 minutes.