This is nothing but Gram dal & Moong dal payasam
This is the usual payasam prepared for any auspicious Nonbu and pandigai menu since jaggery is most preferred to sugar during poojai times.
Ingredients:
1. Gram dal: 30 gms
2. Moong dal: 20 gms
3. Jaggery (Crushed): 1 Azhakku / 180 to 200 gms
4. Boiled Milk: ¼ l
5. Cardamom Powder: A pinch
6. Cashew nuts: 10
Preparation Procedure:
1. Boil the gram dal and moong dal in pressure cooker by adding 200 ml water. You can choose to keep them in a separate partition when cooking along with rice in the cooker.
2. Allow 5 whistles for it to cook
3. Now, take a vessel and add the crushed jaggery with 50 ml water and keep stirring it on low flame so that the jaggery dissolves and becomes thick jaggery water. Allow this to cool for few minutes and filter this out using a tea filter / a filter so that any residues from jaggery is filtered and pure jaggery water is used for the payasam.
4. Add the cooked gram and moong dal to the filtered jaggery water and keep it on stove for boiling in sim.
5. After 5 mins, add the hot boiling milk (1/4 l) and keep it on stove for 2 to 3 mins and switch off
6. Add cardamom powder and cashews (roasted in ghee).
7. You may choose to add a pinch of pachai karpooram if required as per your taste. If you add this more, the payasam would not taste good.
great
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