Garnish - Heat a pan, add 1 tbsp of Ghee and toast 2 tbsp of Cashewnuts and 1 tbsp of Raisins till golden brown. Remove and keep aside.
Dal & Jaggery Syrup - In the same pan, add ½ cup Split Yellow Moong Dal and roast it for approx 4 minutes till it turns a light brown shade. Remove from pan and pressure cook in 1 cup of Water till soft and mushy.
Add 3/4 cup of Jaggery and ¼ cup of Water and bring to boil till the jaggery melts. Remove from heat and keep aside.
Payasam - In a heavy bottomed vessel, boil ½ cup of Milk, stirring once in a while. Once the milk is boiled, add the cooked dal and combine well. Next, add the jaggery syrup and keep stirring on low heat till well combined for 12-15 minutes. Add the ½ tsp of Cardamom Powder and toasted cashews and raisins.
Serve warm or refrigerate until chilled.
Dal & Jaggery Syrup - In the same pan, add ½ cup Split Yellow Moong Dal and roast it for approx 4 minutes till it turns a light brown shade. Remove from pan and pressure cook in 1 cup of Water till soft and mushy.
Add 3/4 cup of Jaggery and ¼ cup of Water and bring to boil till the jaggery melts. Remove from heat and keep aside.
Payasam - In a heavy bottomed vessel, boil ½ cup of Milk, stirring once in a while. Once the milk is boiled, add the cooked dal and combine well. Next, add the jaggery syrup and keep stirring on low heat till well combined for 12-15 minutes. Add the ½ tsp of Cardamom Powder and toasted cashews and raisins.
Serve warm or refrigerate until chilled.
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