Fry up moong dal
Wash it and cook it in a little water (not too much, just enough to cook)
The dal can be mashed up or left whole - depends on taste. If left whole, gives a little crunch to the payasam,
Make a syrup with jaggery (not too thin)
Cook it well and then pour it into the cooked dal.
Cook together for a while.
When on low flame, add coconut milk (regular milk can also be used if coconut milk is not available)
Cook till desired consistency (not too thick or thin)
If required to adjust sweetness, add a bit of sugar.
Other optional additions for taste
Ghee
Powdered ginger
powdered cinnamon
fried cashew
fired raisins
Wash it and cook it in a little water (not too much, just enough to cook)
The dal can be mashed up or left whole - depends on taste. If left whole, gives a little crunch to the payasam,
Make a syrup with jaggery (not too thin)
Cook it well and then pour it into the cooked dal.
Cook together for a while.
When on low flame, add coconut milk (regular milk can also be used if coconut milk is not available)
Cook till desired consistency (not too thick or thin)
If required to adjust sweetness, add a bit of sugar.
Other optional additions for taste
Ghee
Powdered ginger
powdered cinnamon
fried cashew
fired raisins
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