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