Pesara Payasam or Moong dal kheer

Pesarapappu Payasam/Kheer with Moongdhal ~Indian Sweets

Dear Friends,

On the occasion of Vijayadhasami I made pesarapappu payasam J

Ingredients:

Moong Dal                       – 100 Grams

Water                              – 3 Cups or 600 ml

Jagerry (Grated)              – 150 Grams (Basing on the sweetness you can increase or decrease according to your taste)

Cardamom or Elachi         – 4 to 6

Milk                                  – 1 or 1 ½ Cup or 250 ml

Ghee                                – 1 or 2 Table spoon (Nearly)

Cashew nuts                     – 20 Grams

Raisins                              – 20 Grams

Procedure:

1. Add Ghee in a fry pan with medium flame, after ghee melted, add cashew nut and raisins. Stir the dry fruits continuously till raisins pop up like balloon remove the pan from the stove.

3. In a sauce pan, pour two cups of water and add washed moong dal, once the moong dal is cooked turn of the flame.

OR

Wash the moong dal and put it in a pressure cooker for 3 whistles.

4. Now add grated jagerry and cardamom powder to the moong dhal. Then add boiled milk (hot or cold)

5. Finally add roasted dry fruits.



You can serve it hot or cold.

Hope you will make and enjoy eating this yummy recipe.