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Pesarappu/moongdal payasam

I wanted to make some sort of payasam and I do not want to go the traditional route. I was browsing on the net and this one recipe caught my eye. The combination did not sound right to me at first but I tried making it anyways... I was surprised by the way it turned out. It was tasty..very rich and creamy, not too sweet to palette which I like. Try it and I bet you will be surprised by the way it tastes...


1 cup Moong dal
2 cups Water to cook the dal
3/4 cup Sugar
1 1/2 cup Milk
1 tbsp Ghee
1 Elachi
1tbsp Cashew
1 tbsp Raisins
 Pinch of Saffron(optional)


Soak moong dal(pesarapappu) for 2 hours. Pressure cook the moong dal dal for 3 whistles. Meanwhile fry cashew and raisin in the ghee.The left over can be added to the payasam. Once the moong dal is done add milk, sugar and constantly stir so that the moonga dal is half mashed.  At this point add cashews, raisins, elaichi and saffron. Let it cook till the payasam is of semi solid consistency.


Consistency is up to you. If you want it little thinner add some milk and adjust the sugar per taste.


Sugar can be replaced with same measurement of jaggery. Sugar is my personal preference.


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