Dal Payasam

Ingredients

Moong Dal
Jaggery
Freshly ground coconut

Seasoning

Ghee
Cashewnuts
Elaichi
Dry grapes

1. Pressure cook the moong dal. Mash it nicely to make it to pulp consistency.
2. Powder jaggery.
3. Place a thick bottomed pan on the stove, add the jaggery and a little amount of water.
4. When the jaggery melts and the liquid starts boiling, add the mashed moong dal and the freshly ground coconut.
5. Stir constantly so that the dal doesn't form into clumps. Let the liquid simmer until it reaches uniform consistency. Remove it from the stove.
6. Heat a kadai, add Ghee, elaichi, generous amounts of cashew and raisins. Roast till the cashew turns golden. Add it to the liquid.

Payasam is ready to be served. This payasam can be served hot as well cold. Unlike other sweets, this has lots of nutritional value.