It's been quite sometime since I have made payasams or kheer at home. The last I made was an Ada Pradhaman for last year's Onam. Suddenly I had an urge to make a payasam yesterday. I looked for the available ingredients and found a packet of cheru payar parippu/split moong dal in my pantry. I googled for moong dal payasam/kheer and found many. Finally, I zeroed in the recipe from Spicy Treats, since it was quite easy to make.
Recipe Source: Spicy Treats
Moong dal - 1 cup
Jaggery - 1-2 cups, grated
Milk - 2 cups
Cardamom powder - 1 tsp
Cashew nuts - 8-10
Raisins - 8-10
Ghee - 2tsp + 1 tbsp
- Cook moong dal with 3 cups of water in a wide vesssel.
- When the moong dal is 90 % cooked, add the grated jaggery.
- Stir well till the jaggery gets completely dissolved and the raw smell leaves.
- Add cardamom powder and stir well.
- Add 1 -2 tsp ghee and stir well.
- Then add warm milk to the dal syrup and stir gently.
- Leave for 2 mins and switch off the stove.
- In another pan, heat ghee and fry the cashews and raisins until they turn golden brown.
- Pour the browned cashews and raisins into the payasam and serve.
Submitting the recipe to the event "My Legume Love Affair" (MLLA) hosted by Aparna of My Diverse Kitchen, which was started by Susan of Well-Seasoned Cook and carried forward by Lisa of Lisa's Kitchen.