Ingredients
Moong Dhall 1 cup
Jaggery 1/2 cup
Sugar 2 t.spoons
Milk 3 cup
Water 2 cups
Cardamon 2
Edible Camphor (Paccha Kalpooram) a small Pinch
Cashews 2-3 t.spoons
Ghee 2 t.spoon
Method
Roast moong dhall with ghee. Boil this with water, till the
moong dhall gets cooked.
Add jaggery and sugar to the above and let it cook for till the
jaggery melts.
Now add milk and let it cook until everything mixes well.
Fry cashews in little ghee and add this to the boiling payasam.
Pound cardamoms, and edible camphor, and add this to the payasam.
Moong Dhall 1 cup
Jaggery 1/2 cup
Sugar 2 t.spoons
Milk 3 cup
Water 2 cups
Cardamon 2
Edible Camphor (Paccha Kalpooram) a small Pinch
Cashews 2-3 t.spoons
Ghee 2 t.spoon
Method
Roast moong dhall with ghee. Boil this with water, till the
moong dhall gets cooked.
Add jaggery and sugar to the above and let it cook for till the
jaggery melts.
Now add milk and let it cook until everything mixes well.
Fry cashews in little ghee and add this to the boiling payasam.
Pound cardamoms, and edible camphor, and add this to the payasam.
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