Pesarapappu Payasam
Ingredients:
Split Moong Dal 1 cup
Jaggery (grated) 1 1/2 cups
Cardamom Powder 1/2 tsp
Cashews 5
Raisins 5
Ghee 2 tsps
Method of preparation:
Heat a tsp of ghee in a small pan, add cashews, raisins and fry them until golden brown.
Heat a cup of water in a sauce pot, add jaggery, cardamom powder and ghee.
Once the jaggery dissolves and the water starts to thicken, remove from heat and reserve for later use.
Heat 4 cups of water in another sauce pot and add moong dal.
Boil until moong dal is completely cooked and turns mushy.
Then stir in jaggery syrup and cook for a minute.
Remove from heat and garnish with fried cashews.
Serve hot or cold.
Notes: Don’t substitute jaggery with sugar.
it tastes good if milk is added