Ingredients
Bengal gram 1cup
Milk 3cups
Grated Jaggery 1cup
Water 1 cup
Cashews 1 tsp
Grated dry coconut 4 tsp
Ghee 2tsp
Method
Wash the dal and presser cook dal with enough water and keep aside.
In a vessel boil milk and water together.
Once it boiled then add cooked dal and let it boil by stirring continuously.
Then add grated jaggery powder and combine well.
Once the jaggery completely dissolved then off the heat.
Heat ghee in a small kadai then fry cashew nuts and grated dry coconut.
Pour this into payasam and serve it.
Bengal gram 1cup
Milk 3cups
Grated Jaggery 1cup
Water 1 cup
Cashews 1 tsp
Grated dry coconut 4 tsp
Ghee 2tsp
Wash the dal and presser cook dal with enough water and keep aside.
In a vessel boil milk and water together.
Once it boiled then add cooked dal and let it boil by stirring continuously.
Then add grated jaggery powder and combine well.
Once the jaggery completely dissolved then off the heat.
Heat ghee in a small kadai then fry cashew nuts and grated dry coconut.
Pour this into payasam and serve it.
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