I am now on a vaccation but posting will continue as usual though at a slightly decreased frequency. I worked in advance and have lots of great recipes to share with you throughout the coming weeks. I’ll still be here reading your comments and also hope to sneak in your places as time permits.
Today is the 40th wedding anniversary of my parents. To celebrate this special day, I thought of making a sweet delicacy, which I knew everyone would enjoy.
Split mung dal - 3/4 cup
Jaggery - 1 & 1/2 cup or to taste
Thick coconut milk -1 cup
Thin coconut milk-1 cup
Milk -1 cup
Cardamom powder - 1/2 tsp
Cashew nuts - 10 - 15
Coconut slices-2 - 3 tbsp
Raisins - 10-12
Ghee - 1 tbsp +2 Tbs
Dry roast the Mung dal till the dal starts to brown add water about 2 1/2 cups and cook till done in a pressure cooker (for one whistle). Heat ghee in a pressure cooker. Meanwhile melt the jaggery in 1/2 cup water, at medium heat. Stir until it reaches a light syrupy consistency. Seive this syrup to remove any impurites. Open the pressure cooker when the pressure releases. Add the jaggery syrup along with 2 tablespoons of ghee. Cook this while stirring for about 2 minutes. Add the thin coconut milk to the dal and stir continuosly and when this starts to boil add the thick coconut milk while continuing stirring. When this starts to boil, remove from fire, add the milk and set this aside. Now add cardamom powder. You can add a pinch of salt to bring out the taste.
Heat 1 tbs ghee and fry cashews, coconut slices and raisins. Add this to the prepared payasam. If you find the payasam thick to your taste, you may add some milk to get the desired consistency.