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Moongdal Coconut Payasam
Servings |
Prep Time |
4people |
5minutes |
Servings |
Prep Time |
4people |
5minutes |
|
|
Instructions
Pressure cook Moong Dal and Channa Dal for upto 4 whistles or until moong dal is mushy
Soak rice in little water water for atleast 10 minutes
Grind together grated coconut, soaked rice and cardamom pods. Make a paste of it and keep it aside
Now add jaggery powder to the pressure cooked dal mixture and let it melt
Turn the flame to low, add milk and stir everything together
Let it boil for 4-5 minutes
Add coconut paste, little ghee and let the whole mixture boil for about 10-12 minutes approximately
Adding water or extra milk is optional. It is based on your preferred consistency
Heat the remaining ghee in Tadka pan and roast cashewnuts, raisins and add it to the payasam
I didn’t have raisins and cashewnuts at home when I prepared this payasam recently. So topped it with sunflower seeds 🙂
Creamy rich payasam is ready to be served
The color of the payasam depends on the variety of jaggery you use