Pesalu Payasam or Whole Moong Pudding with Jaggery is a delicious kheer that can be made for any festival season with jaggery and whole moong.
While we love dal payasam, we don’t often make with whole moong. We mostly make it split yellow moong dal or chana dal. So this change with whole moong was too good, especially using jaggery took it to the next level.
Its been raining the last couple of days and kids had a day off along with the holiday. Having kids at home unexpecdely at home put lot of chaos as it becomes difficult to plan. We somehow managed with the rains doing a disappearing act and the school functioned again.
We haven’t had the proper monsoon setting this time and rains have been very sparing. Its become tough to manage the water already and we are worried how it will be during summer. Hoping the Rain God will bless his showers, this payasam is an apt one for any festival occasion.
It was Karthigai Deepam and I missed the regular Pori Urundai we make. The Puffed rice that’s sold during this season where soggy and the jaggery syrup didn’t set well. So planning to make it again shortly.
Meanwhile you enjoy this recipe. We are starting the final week of BM#94, where I will be sharing some “Sweets with no Refined sugar or Refined flour”
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1 cup Moong, whole
2 cups Milk
1 cup Jaggery
2 cups Water
1 tsp Charoli
10 nos Cashew nuts
2 to 3 tbsp Ghee
Roast the whole Moong in 1 tbsp ghee for 5 mins.
Take it in a pressure cooker along with 1 cup milk and 2 cups of water.
Cover and cook in low flame for 40 mins.
Melt the jaggery in little water to remove the impurities.
Once the pressure falls down, add the jaggery and 1 cup milk to the cooker.
Let it cook to a smooth creamy payasam without cover for 10 mins.
Roast the nuts in the ghee and pour over this.