Learn how to make Moong Dal Payasam, a famous South Indian dessert recipe by Anushruti.
Payasam or Kheer as it is fondly known in northern India is one of the integral components of Indian Cooking. It is one of the kind recipes that has been cooked for generations since thousands of years. Enjoy learning this delicious payasam only on Rajshri Food.
Ingredients: (Serves 4 to 6)
You can use ready made coconut milk. But, nothing can beat the freshness and taste of freshly squeezed coconut milk
210 gm (1 cup) yellow mung dal (split green gram dal without skin)
625 ml (2 1/2 cups) water
220 gm (1 cup) jaggery
100 gm (1 cup) fresh or frozen coconut shreds,if making your own coconut milk.
500 ml (2 cups) water for making coconut milk
2 tbsp ghee
1 tbsp cashews
1 tbsp raisins
4 green cardamom seeds, powdered
Method:
- Dry roast the moong dal for about 4 to 5 minutes, until it turns a light brown in colour and acquires a nutty flavour. Allow to cool.
- Wash the mung dal and cook the with 2 1/2 cups of water for about 2 whistles. If you are using non organic dal, then 1 whistle should do.
- Meanwhile make the coconut milk. Place 1 cup coconut in a blender and pour 1 cup lukewarm water. Keep aside for 10 to 15 minutes. If you dont have the time then proceed further. Blend to a smooth paste. Extract the milk with the help of a strainer by squeezing all the liquid. This is the first extract. Make the 2nd extract by pouring another cup of water to the remaining coconut shreds and repeat the process.
- After the pressure comes down, add the jaggery and cook till it turns thick, this should take about 12 to 15 minutes. Stir in the coconut milk from the 2nd extract and bring to a boil. Lower the heat and mix in the coconut milk from the first extract. Cook for 3 to 4 minutes and turn off the heat.
In a small seasoning pan, heat the ghee, add the cashews and when they turn a light golden brown, put in the raisins. Turn off the heat. Mix in the dry fruits and the powdered cardamom.
Host: Anushruti RK
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