Ingredients
Roast
- 1/4 cup rice
- Cardamom
- 2 tablespoon moong dal
Jaggery water
- 3/4 cup jaggery
- 1/3 cup water
Payasam
- 4 + 3/4 cup milk
- 1/2 tablespoon ghee
- 8 cashews
Instructions
- add ghee and heat
- roast rice and cardamom; cool and pulse
- roast moong dal and transfer
- Mix jaggery and water ; prepare jaggery water
- Boil milk and add moong dal
- Cook till dal turns soft press
- Add pulsed rice
- Cover and cook till both rice and dal gets cooked
- Add milk and boil
- Filter and add jaggery water
- Bring to boil and turn off the stove
- roast cashew in ghee and transfer
Video
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