MOONG DAL SABUDANA PAYASAM

MOONG DAL SABUDANA PAYASAM

sorry for poor picture.

INGREDIENTS [ 1 cup 250 ml ]

Moong dal – ½ cup
Sabudana – 3 tbsp
Jaggery chopped – 1 cup
Coconut milk – 1 cup [ ½ cup fresh coconut grind with 1 cup water and extract milk ]
Cardamom pwdr – ½ tsp
Dry ginger pwdr – a generous pinch [ optional ]
Ghee – 2 tbsp
Cashew – 2 or 3 tbsp
Raisins – 2 or 3 tbsp

METHOD

First soak the sabudana for 30 mins before you start cooking the dal .

Fry the cashew and raisins separately in ghee and keep aside .

Dry roast the moong dal aromatic .colour should not change .

Off the flame and let it cool .

Wash it well.

Keep it to cook by adding 4 cup water .

Once it becomes soft [ after 20 mins ] , Drain the sago completely and add . [ now the sago is soaked for almost an hr ]

Mix well and cook for 5 mins .

Now add the jaggery and mix well.

Stir cook till the jaggery melts completely .

After 2 mins add coconut milk and mix .

Add 1 cup or as needed hot water to adjust the consistency .The payasam thickens on cooling .

Give a mix and bring to a boil .

Finally add fried cashew + raisins + cardamom pwdr + ginger pwder , give a mix and off the flame.

Payasam is ready to serve .Serve hot or chilled .

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