This is usually made on days where fasting is done like ekkadesi. I remember my grandfather having this often during my childhood. It is very similar to payatham Paruppu payasam except for the fact we avoid adding cashews and lesser milk.
Ingredients Required:
Moong Dhal - 1/2 cup
Ghee - 1 tblsp
Jaggery - 1/2 cup
Milk - 1/2 cup
Cardamom - 1 tsp
How to make?
In a pan add the ghee and roast the moong dhal till slightly pink in color.
Pressure cook for 3 whistles with 1 cup water till well cooked.
Once cooked, whisk it well.
In another vessel, take 1/2 cup water and add the jaggery, once it is dissolved add the cooked moong dhal.
Bring to a boil and add cardamom.
Add milk just before serving and serve hot.
Notes:
Roasting the dhal in ghee gives a nice flavor and removes the raw smell.
Do not add milk and boil for a long time as the jaggery might make the milk separate. Add milk just before serving.
You can add cashews and saffron if you like but I avoided since it was made on ekadesi for fasting.
Other Equipment/Tools used:
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