A payasam made with split yellow lentils (toor dal), jaggery, coconut milk, and flavored with cardamom.
Prep: 20 minutes
Cook: 40 minutes
Serves: 20 people
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How to Prepare
Pressure cook the soaked moong dal with 4 cups of water for 2 whistles or until soft. Mash it lightly and set aside.
In a heavy-bottomed pan, heat 2 tablespoons of ghee on medium heat. Add cashew nuts and fry until golden brown, then remove and set aside.
In the same pan, add grated jaggery with 1 cup of water. Stir continuously until the jaggery dissolves completely.
Add the mashed moong dal to the jaggery syrup and mix well. Cook on low heat for 5-7 minutes, stirring occasionally.
Pour in the coconut milk and 4 cups of regular milk. Stir well and let it simmer for 10 minutes on low heat. Do not boil vigorously as the milk may curdle.
Add cardamom powder and a pinch of edible camphor (if using) for flavor. Mix well.
Garnish with fried cashew nuts and raisins. Serve warm.