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Moongdal Coconut Payasam
Servings Prep Time
4people 5minutes
Cook Time
25minutes
Servings Prep Time
4people 5minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Pressure cook Moong Dal and Channa Dal for upto 4 whistles or until moong dal is mushy
  2. Soak rice in little water water for atleast 10 minutes
  3. Grind together grated coconut, soaked rice and cardamom pods. Make a paste of it and keep it aside
  4. Now add jaggery powder to the pressure cooked dal mixture and let it melt
  5. Turn the flame to low, add milk and stir everything together
  6. Let it boil for 4-5 minutes
  7. Add coconut paste, little ghee and let the whole mixture boil for about 10-12 minutes approximately
  8. Adding water or extra milk is optional. It is based on your preferred consistency
  9. Heat the remaining ghee in Tadka pan and roast cashewnuts, raisins and add it to the payasam
  10. I didn’t have raisins and cashewnuts at home when I prepared this payasam recently. So topped it with sunflower seeds 🙂
  11. Creamy rich payasam is ready to be served
  12. The color of the payasam depends on the variety of jaggery you use

If you like this recipe kindly share ❤️