Learn how to make South Indian taditional dessert Moong Dal Payasam only on Variety Vantalu.
Generally Payasam is made of rice but today, we will prepare it with Moong Dal or Pesara Pappu. Let’s learn how to make simple,healthy and delicious Moong Dal Payasam.
Ingredients: (Serves 4 to 6)
You can use ready made coconut milk. But, nothing can beat the freshness and taste of freshly squeezed coconut milk
210 gm (1 cup) yellow mung dal (split green gram dal without skin) – పెసరపప్పు
625 ml (2 1/2 cups) water – నీళ్ళు
220 gm (1 cup) jaggery – బెల్లం
100 gm (1 cup) fresh or frozen coconut shreds,if making your own coconut milk – కొబ్బరి ముక్కలు
500 ml (2 cups) water for making coconut milk – నీళ్ళు
2 tbsp ghee – నెయ్యి
1 tbsp cashews – జీడి పప్పు
1 tbsp raisins – ఎండుద్రాక్ష
4 green cardamom seeds, powdered – ఏలకులు పొడి
– Dry roast the moong dal for about 4 to 5 minutes, until it turns a light brown in colour and acquires a nutty flavour. Allow to cool.
– Wash the mung dal and cook the with 2 1/2 cups of water for about 2 whistles. If you are using non organic dal, then 1 whistle should do.
– Meanwhile make the coconut milk. Place 1 cup coconut in a blender and pour 1 cup lukewarm water. Keep aside for 10 to 15 minutes. If you dont have the time then proceed further. Blend to a smooth paste. Extract the milk with the help of a strainer by squeezing all the liquid. This is the first extract. Make the 2nd extract by pouring another cup of water to the remaining coconut shreds and repeat the process.
– After the pressure comes down, add the jaggery and cook till it turns thick, this should take about 12 to 15 minutes. Stir in the coconut milk from the 2nd extract and bring to a boil. Lower the heat and mix in the coconut milk from the first extract. Cook for 3 to 4 minutes and turn off the heat.
In a small seasoning pan, heat the ghee, add the cashews and when they turn a light golden brown, put in the raisins. Turn off the heat. Mix in the dry fruits and the powdered cardamom.
Director: Tushar Tawde
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Producer: Neha R. Barjatya
Copyrights: Rajshri Entertainment Private Limited