Fry moong dal with a little ghee until you get the roasted fragrance. Also, you should not let it brown too much.
Add enough water (3/4 cup approximately) and milk and pressure cook up to 3 whistles.
After it is done, mash well and add powdered jaggery to this.
Boil on a low flame for 2 minutes and add milk or water as per the need to adjust the consistency.
Fry cashews in ghee and add it to the payasam.
Recipe courtesy: Rak's Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.