Moongdhal Payasam

Moongdhal payasam is made with main ingredients like lentils and jaggery. This is one kind of payasam prepared usually during festivals and its my favorite too.It is a little different from  from the normal payasams and other desserts. It tastes great both hot and cold but i like it hot which i learnt it from my MIL. Now moving on to the recipe.

INGREDIENTS U NEED:

1.Moongdhal/Paasi paruppu - 1cup
2.Raw rice/Pacharisi - 1/4cup(Grind it coarsly and soak in the water for few mins)
3.Jaggery - 1cup(Powdered)
4.Coconut- 1cup(Grated)
5.Cashews- 7
6.Raisins - 8
7.Milk - 1/2cup(Boiled)
8.Cardamom powder-Pinch
9.Ghee-as needed

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• In a heavy bottomed pan add 3cups of water let it boil
• When its boiling add slightly fried moongdhal let it half cook,now add coarsly grinded raw rice and let it cook for 5mins
• Then add powdered jaggery and mix it altogether well until the jaggery melts. .At this stage add the grated coconut which is optional.
• Now add already boiled milk and let it combine well in the slow flame
• Finally add cashews and raisins which is fried in the ghee and serve it warm or cold.

GOES WELL WITH:

    Vada