Dal Payasam for Puja

PAYASAM

INGREDIENTS:

Mung dal                 -        1 cup
Coconut                    -        1 cut freshly grated

Jaggery                     -        120 gms

Elichi                        -        4 or 5, (to be powder)

For Tempering :

Ghee                         -        2 Tsp

Kish mish                 -        50 gms

Coconut pieces        -        1 tbsp

Broken Cashew nuts        1 tbsp

METHOD FOR PREPARATION :

Dry roast Mung dal, Preasure cook with 2 cups of water, cool and blend.

Mix the jiggery in 1 cup luke warm water so that the jiggery dissolves in water.

Extract thick coconut milk by squeezing the grated coconut.

Add 2 cup of luke warm water to remaning coconut and extract the thin milk.

Boil mung dal in a thick vessel,  add thick milk.  Reduce the flame and continue to cook.

Stirring all the time. Mix jiggery and continue to stir till the payasam is thick.  Add Elichi powder.

Transfer to a serving bowl.

Heat 2 tsp of ghee and add cashew nuts, coconut pieces and them kish mish and pour it over prepared payasam.

Tasty tasty payasam is ready.