18th November 2005, 01:22 AM
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 Moong Dhal ki Kheer - we call it Pasiparuppu Payasam
Moong dhal - ½ cup Jaggery powdered - 1 cup (can be little less) Milk - 1-1 1/2 cups Cardamom powder - ½ tsp Nutmeg powder - ½ tsp Ghee - 1 tbsp Cashews & raisins - 1 tbsp each Lightly roast moong dhal till an aroma comes & soak in boiling water for minimum 30 mts. Wash well & cook in 1 ½ cups of water in a pressurepan for 2 whistles. pasip-payasam-1.jpg Simulaneously add 1/2 cup of water to jaggery & heat to dissolve completely. Strain & add to the boiled dhal in the cooker, when you cool & open it. Boil for 5 mtes. pasip-payasam-2.jpg Add spices & remove from the stove. Add milk (already boiled) to this & mixture & stir well for a few mts. The consistency is your choice. In the photo, note that the stove is switched off. pasip-payasam-3.jpg pasip-paysam-4.jpg Heat ghee in a small pan, roast nuts & raisins well & add. ppayasam-5.jpg Refer to Tips on Payasam.
Last edited by Chitvish; 28th January 2009 at 09:17 AM.
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