Pesara Pappu Payasam

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 3 based on 100 votes
3
Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - jaggery.
  • 1.5 litres - milk.
  • 1.5 cups - water to pressure cook dal.
  • 1.25 cups - water to prepare Jaggery syrup.
  • 3/4 cup - split yellow moong dal.
  • 1/2 tsp - Cardamom powder.
  • 2 tbsp - cashew nuts.
  • 1 tbsp - raisins.
  • 1 tbsp - ghee.

How to Make Pesara Pappu Payasam

  • Heat ghee, roast cashew nuts and raisins till brown. Remove from pan and keep aside.
  • In the same pan, add the moong dal and roast it till a nice aroma emanates and it turns a light brown shade.
  • Remove from pan and pressure cook the dal till soft.
  • In a vessel, boil jaggery in water till it melts. Remove scum.
  • In a heavy bottomed vessel, boil milk, stirring once in a while.
  • Add the cooked mushy dal to the milk and mix well.
  • Add jaggery syrup and keep stirring on low flame till well-blended.
  • Add the cardamom powder, cashew nuts and raisins.
  • Serve warm or chilled.