Moong Dal Payasam

Name: Moong Dal Payasam
Total time: 1800 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 1/2 cup moong dal; 3/4 cup jaggery; 1/4 cup milk; 4 cardamom, powdered; 1 tbsp ghee; 10 cashews; As Required Few raisins

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#SC3

Moong Dal Payasam is popular South Indian traditional dessert recipe made for festivals, celebrations or in weddings. It is made with moong dal and jaggery which makes it healthy and addition of milk makes it rich and creamy.

Firstly, Moong Dal is pressure cooked with water until soft. Ensure not to over cook it and make it mushy. Cooked moong dal is then combined with stained jaggery water and boiled. Cardamom powder and milk is added to give a nice aroma and creamy texture to Payasam. Finally fried nuts are added and served warm.

Moong Dal Payasam is typically made during festivals, special occasions, for weddings, for feast in temples or when you have guests at home. It can be served hot or cold but I prefer it to be warm.

#SC3

Moong Dal Payasam is typically made during festivals, special occasions, for weddings, for feast in temples or when you have guests at home. It can be served hot or cold but I prefer it to be warm.

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#SC3

Moong Dal Payasam is typically made during festivals, special occasions, for weddings, for feast in temples or when you have guests at home. It can be served hot or cold but I prefer it to be warm.

#SC3

Moong Dal Payasam is typically made during festivals, special occasions, for weddings, for feast in temples or when you have guests at home. It can be served hot or cold but I prefer it to be warm.

Saved

Ingredients

30 minutes

4 persons

1/2 cupmoong dal
3/4 cupjaggery
1/4 cupmilk
4cardamom, powdered
1 tbspghee
10cashews
As RequiredFew raisins

Saved

Steps

30 minutes

1

Wash and soak moong dal for 30 minutes. In a pressure cooker, take moong dal and add 1&1/2 cup water. Pressure cook for 3 whistles until dal is cooked well but not very mushy. (Payasam tastes better when u get grains of cooked moong)
2

In a sauce pan take jaggery and 1/4 cup water. Let it boil until jaggery melts and set aside.
3

In a pan heat ghee and fry nuts until golden and crispy. Remove into a bowl. To the same pan add cooked moong dal. Strain jaggery water and add it to moong dal. Stir and let it boil for 2 minutes.
4

Add in cardamom powder and milk. Simmer for another 2 minutes. Finally add in fried nuts.
5

Enjoy Moong Dal Payasam after lunch or dinner.