MOONG DAAL PAYASAM WITH MILK AND SUGAR
I Like to try out new recipees, I Am eager to share one of my payasam recipes,which i got from my mom who is a wonderful cook.here it goes.
MOONG DAAL MILK PAYASAM
INGREDIENTS;
milk:1 1/2 litres
sugar:3cups
cardomom,cashewnuts,raisins,roasted in ghee
METHOD
Dry roast the pasiparuppu till a slight aroma arises,and add water to it and cook well.
Boil the milk and let the milk to simmer for 5minutes
now add the sugar to the milk and let it boil.
mix it well,and reduce the flame so that the milk get condensed to one litre.now add the cooked pasiparuppu {this should be mashed a little}to the milk and mix well ,let it boil and dont forget to mix it with a ladle occasionaly as it might get stick to the bottom. now reduce the flame and let it boil for 5minutes.switch off the stove and add the roasted cashews,raisins and cardomom powder. this payasam is very tasty.try it out
MOONG DAAL MILK PAYASAM
INGREDIENTS;
- pasiparuppu;1cup { moong daal}
milk:1 1/2 litres
sugar:3cups
cardomom,cashewnuts,raisins,roasted in ghee
METHOD
Dry roast the pasiparuppu till a slight aroma arises,and add water to it and cook well.
Boil the milk and let the milk to simmer for 5minutes
now add the sugar to the milk and let it boil.
mix it well,and reduce the flame so that the milk get condensed to one litre.now add the cooked pasiparuppu {this should be mashed a little}to the milk and mix well ,let it boil and dont forget to mix it with a ladle occasionaly as it might get stick to the bottom. now reduce the flame and let it boil for 5minutes.switch off the stove and add the roasted cashews,raisins and cardomom powder. this payasam is very tasty.try it out
Rani, this is a simple variant of the elaborate "parippu pradhaman" which is prepared using cocunut milk instead of cow milk. The small quantity of milk which oozes out when coconut shavings are pressed between the palms is the sweetest and mixed with the payasam only at the final stage when the vessel is removed from the burner. The second lot obtained after mixing some water to the residue after the "first milk" is taken and kept away. Like that upto "fourth milk" is squeezed out. Initial cooking of the moog dal (littel frieed) happens in this "fourth milk" and the third and second are added in that order as the cooking progresses! The labour involved is worth taking for the wonderful outcome in the form of the heavenly tasty pradhaman! Do try this.
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