Parrippu payasam(moong dal kheer) for bhog

Name: Parrippu payasam(moong dal kheer) for bhog
Total time: 3600 s
Yield: 5 to 6 people
Cuisine: Indian
Ingredients: 1 cup moong dal,; 2 cups jaggery grated; 2tsp ,elaichi powder; as required Water for boiling,; 500ml milk ,; as required coconut milk(optional); As needed Ghee for tempering nuts,dryfruits

Rukmini Manoj @Tastemycuisine35

Since my childhood I have seen my mother preparing this payasam for special ekadashi days as a bhog (prasadam) for lord vishnu.
Here I present the recipe that has been taught by my mother and I'm trying to excel in it#MyFirstRecipe
#dessert

Rukmini Manoj @Tastemycuisine35

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Ingredients

1 hour

5 to 6 people

1 cup moong dal,
2 cups jaggery grated
2tsp,elaichi powder
as requiredWater for boiling,
500mlmilk ,
as required coconut milk(optional)
As neededGhee for tempering nuts,dryfruits

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Steps

1 hour

1

Dry roast till slight golden brown on z low flame moong dal, then cook it in a cooker adding water with 8 whistles.
2

Remove the moong dal and add grated jaggery in the boiling hotness of dal so that jaggery melts quick and gets mixed with the dal
3

Now switch on the gas and pour the jaggery dal on a medium vessel and add boiled 500 ml milk to it.
Cook for 5 to 8 min.
Add elachi powder. And switch off the gas
On the other side heat some ghee in a pan and temper some dryfruits preferably cashews and raisin and pour it over the kheer.
(Here I have not added any dryfruits.)
The kheer is ready to be offered as bhog and then serve in bowls to your dear ones.