I have a habit of tasting paayasam with Vadai mostly. If it is Dhal Paayasam, OMG ! no words to explain. But asusual, my hubby is not a lover of Dhal Paayasam :( he is very fond of Semiya Paayasam or Sago Paayasam but am not a lover of Semiya/Sago Paayasam. Oh God ! what is this !!! (I can read ur mind voice :P) During an auspicious day, I was so glutton to taste this dhal paaysam. So, somehow convinced my hubby and prepared this. When i was in mid of this preparation, i felt to taste it with Masala Vadai, even i prepared it too. I was just waiting to taste this in Banana Leaf, somehow finished my regular rice items and its time to taste Dhal Paayasam with Masala Vadai that too in Banana Leaf. Can you imagine that !!! Its a Real Yummy feast. OMG ! it was like heavenly taste and was giving live commentary on the taste to my hubby. You would have seen my hubby face during that time, he he he... His face was like GGGGGGrrrrrrrrrrrrr !!!! :P Fine, Jokes apart, here comes my heavenly feast for you all....
METHOD:
Pressure cook Toor Dhall with a pinch of salt. Once the pressure gets released, pour a glass of water and make it as bit watery. Now take a heavy bottomed pan, pour moong dhall and pour the warm milk and give a hard stir. Now add in the jaggery syrup (prepared after usual filteration process) keep it in simmer and stir inbetween. Let it boil for a while until raw smell of jaggery goes off. Coarsely grind the coconut pieces with elachi and add into the paayasam. Mix well. Moong Dhall will easily stick in the pan, so please take extra care. Heat some 3 spoons of ghee, add raisins and cashew, saute it until it turns golden brown. Now add into the Paayasam. Stir it well. Put off the flame. Now its time to taste it with Vadai :P
♬ Sangeetha♡Nambi ♬
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| Sorry, for the bad clarity :( |
ALL YOU NEED:
| Moong Dhall | 1 cup |
| Warm Milk | 1 cup |
| Coconut pieces | 6 Nos. |
| Jaggery | To Taste |
| Elachi | 2 Nos. |
| Raisins | 8 Nos. |
| Cashew | 6 Nos. |
| Water | 1 glass |
| Ghee | 3 spoons |
| Salt | Pinch |
METHOD:
Pressure cook Toor Dhall with a pinch of salt. Once the pressure gets released, pour a glass of water and make it as bit watery. Now take a heavy bottomed pan, pour moong dhall and pour the warm milk and give a hard stir. Now add in the jaggery syrup (prepared after usual filteration process) keep it in simmer and stir inbetween. Let it boil for a while until raw smell of jaggery goes off. Coarsely grind the coconut pieces with elachi and add into the paayasam. Mix well. Moong Dhall will easily stick in the pan, so please take extra care. Heat some 3 spoons of ghee, add raisins and cashew, saute it until it turns golden brown. Now add into the Paayasam. Stir it well. Put off the flame. Now its time to taste it with Vadai :P
♬ Sangeetha♡Nambi ♬
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