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Perapu Payasam

ingredients

    1 cup Moong dal

    1 ½ cup gud(jaggery)- grated

    1 cup coconut milk

    1 tspelaichi(cardamom) powder

    2 tbsptukdakaju

    1 tbsp ghee

    Water adequate amount

preparation method

Roast the moong dal lightly

Cook the dal in a pressure cooker for two whistles

Take the grated jaggery in a vessel with a thick/heavy bottom

Add half a cup water, allow the jiggery to boil on a low flame

Take the cooked dal in a vessel, blend it nicely adding litter water and add it to the jaggery mix boiling on the stove slowly. Let it boil for about five minutes

And the coconut milk to the jiggery boiling, slowly mixing it and seeing that there are no lumps

Remove from the stove

Fry the cashew pieces in the ghee, add it to the payasam, add the elaichi powder, mix well

Payasam is ready to be served

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By: CHEF PRANAV JOSHI

Show: Budget Kitchen

Prep:15 Mins Cook: 15 to 30 minutes

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