Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Dhuli Moong Dal
  • 2 cups Water
  • 1 tsp Ghee
  • 1 cup Jaggery
  • 1 cup Thin Coconut Milk
  • 1 tsp Cardamom Powder
  • 1/4 cup Thick Coconut Milk
  • 2 tsp Ghee
  • 10-12 Cashew Nuts (halved)
  • 2 tbsp Dry Coconut (thinly sliced)

Instruction

  • Wash the dal and add it in a pressure cooker.
  • Roast until it turns brown and aromatic.
  • Add water and ghee in the cooker.
  • Pressure cook for 3-4 whistles on high heat or until dal is soft.
  • Mix jaggery and 1/4 cup water in a pan.
  • Cook until jaggery dissolves in water.
  • Strain the jaggery water and add in the cooked dal.
  • Add 1 cup thin coconut milk and cook the payasam for 2-3 minutes.
  • Add thick coconut milk and cardamom powder and cook for another minute.
  • Heat ghee for frying in a pan.
  • Add cashew nuts and coconut and fry until they turn brown.
  • Pour the ghee over the ready payasam.
  • Serve hot.