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Ingredientes
- 3 cups split yellow moong dal
- 5 cups jiggery
- 5 cups coconut milk
- 2 tbsp cardamom and ginger powder
- 5 tbsp ghee
- 1 cup cashewnuts and raisins
Direcciones
- Heat 2 tbsp ghee in a pan. Add moong dal and roast till it changes color to light brown.
- Add water and cook the dal in pressure cooker.
- Now take another pan. Add jaggery and water. Let it boil.
- Transfer the cooked dal to heavy bottomed pan and smash it properly.
- It should become like paste.
- Now add half of the coconut milk in it.
- Mix it properly.
- Add the jaggery syrup in the moong dal and coconut milk mixture.
- Mix everything well.
- Now transfer this mixture to gas.
- Add some ghee. Let it boil.
- Keep on stirring frequently.
- Now add the remaining coconut milk and continue boiling the mixture.
- Take another vessel. Heat ghee in it.
- Add cashwenuts and raisins.
- Fry till they become light brown in colour.
- Pour them in the moong dal mixture.
- Sprinkle the cardamom and ginger powder and mix everthing well.
- Simmer the payasam on medium-low heat about 20 to 30 minutes, until it reaches thick, creamy consistency. Serve warm or cold.
- Serve it hot!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 10 servings | |
| Calories 484 | |
| Calories from Fat 265 | 55% |
| Total Fat 31.23g | 39% |
| Saturated Fat 25.45g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 24mg | 1% |
| Potassium 842mg | 24% |
| Total Carbs 39.65g | 11% |
| Dietary Fiber 15.4g | 51% |
| Sugars 4.73g | 3% |
| Protein 16.93g | 27% |
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