Moong Dal Payasam
A popular traditional South Indian dessert prepared with moong dal and coconut milk. Specially made during Makara Sankranti festival
Ingredients:
- Moong Dal ¾ cup
- Water 2 ¼ cups
- Ghee 3 tsp
- Jaggery ½ cup
- Cow milk 1 cup
- Cashewnuts 3-4
- Raisins 3-4
- Cardamom powder ¼ tsp
- Portion size: 4 bowls
- Serving size: 1/4 bowl
Nutrients
- Calories: 16.7 Kcal
- Proteins : 2.9 gm
- Sodium: 5.9 mg
- Potassium: 171 mg
- Phosphorus: 60.4 mg
Procedure:
- In a pressure cooker, roast moong dal on low flame till aromatic and turn pale brown.
- Add 2 cups water, 1 tsp ghee and pressure cook for 3 whistles or until the dal is properly cooked.
- In a kadai, add jaggery and add ¼ cup water and stir until the jaggery melts. Strain the jaggery liquid to remove impurities if any. Add this liquid to the pressure cooked moong dal , mix well and boil for a couple of minutes.
- Add milk slowly on low flame making sure it does not curdle and keep stirring continuously.
- Fill in the cupcake linAdd cardomon powder, fried nuts mix and serve hot.ers upto 2/3rd