Moong dhal - 1 cup
Jaggery - 1 1/2 cup
Elachi Powder 1 tsp
Cashews - 7-8 nos
raisins few
Milk 1 cup or Coconut milk.
Ghee
Water 1 cup
coconut - 2-3 tbsp.
Method :
1. In a pan add little ghee and fry the moong dhall for few mins and pressure cook it to 3-4 whislte.
2. In same pan add jaggery and cup of water and disolve it and bring it to a boil and strain it.
3. Mean time with the coconut add 2-3 piece of cashews and grind them to a smooth paste.
4. Smash the moong dhall and mix it with jaggery syrup and bring it to a boil. Make sure to add elachi powder.
5. When it boils add the coconut paste to the pan. On the other hand fry the remaining cashews and raisins with ghee and add them too. Leave them to boil.
6. As we have added cashew paste the payasam will be thick. so switch of the stove and Add milk to it and Mix well.Coconut milk can be added in the place of milk. If you add coconut milk leave for a boil.
7. Serve hot or cold.
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