Pesalu Payasam | Whole Moong Jaggery Pudding
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.
Ingredients
- 1 cup Moong whole
- 2 cups Milk
- 1 cup Jaggery
- 2 cups Water
- 1 tsp Charoli
- 10 nos Cashew nuts
- 10 Raisins
- 2 to 3 tbsp Ghee
Instructions
- 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.
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