Pesarappu Payasam is a straightforward to make South Indian candy. You’ll be able to make this recipe with moong dal, jaggery, ghee, coconut milk and cardamom powder. It’ll take you simply 20 mins to make this candy. Serve it in your visitors this festive season and obtain candy compliments! The candy and creamy texture of this recipe will indubitably take your eating revel in up a notch! It is extremely commonplace to suppose that no candy will also be wholesome, however, you’re going to be shocked if we let you know that this candy delicacy won’t make you fats and as an alternative, it is going to let you in reducing weight because it accommodates jaggery. The goodness of jaggery and its well being advantages are very widely known to everybody. So, do not really feel to blame after consuming a bowl stuffed with payasam as this dessert may be very wholesome and won’t build up your weight! This type of payasam can be utilized as a substitute for conventional rice payasam on fairs and particular events. So, why wait when you’ll be able to simply make one thing scrumptious and wholesome at house? Simply cross and make this scrumptious dessert for your self and your family members. You’ll be able to additionally check out: Carrot Payasam, Vermicelli Payasam, Moong Dal Halwa, Ghasghaase Payasam and Kobari Pala Payasam.
1/2 cup moong dal
2 cups water
1/2 cup jaggery
1/2 cup coconut milk
1 tablespoon raisins
4 spoons ghee
1/4 tsp masala cardamom Step 1
To make this candy recipe, warmth ghee in a pan on medium flame and fry the moong dal for two mins. After they flip golden in colour, upload water and allow them to cook dinner. In the meantime, warmth every other pan and upload jaggery with water in it. Prepare dinner it on low flame and make syrup. When it turns into like thick syrup, combine it in moong dal.
Step 2
Now, upload cardamom powder and coconut milk to the mix and cook dinner smartly for 10 mins. Stay stirring to combine the substances smartly. When the payasam thickens, flip off the flame and garnish with raisins. Serve sizzling in small dessert bowls after lunch or dinner.
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