BENGAL GRAM DAL PAYASAM

Preparation Method :

• Combine Bengal gram dal and rice. Add 4 cups of water and pressure-cook for about 20 minutes. Whisk the dal and rice and set aside.
• In a pan combine the jaggery and water. Simmer till the jaggery melts. Strain through a fine muslin cloth to remove the dirt.
• Transfer the jaggery to a heavy-bottomed pan. Add the rice and dal mixture. Pour in 2 cups of milk. Continue to simmer.
• Add the rest of the milk and continue to simmer for at least 20 - 22 minutes.
• Add the grated coconut, coconut milk and the cardamom powder. When the payasam turns to a pouring consistency. Remove from the heat.
• Heat the ghee in a kadhai or pan and fry the cashew nuts and raisins separately till the cashew nuts are golden in colour. Add to the payasam.
• Serve warm or at room temperature.