1. milk 250 gm
Prepare for the garnishing. Powder the cardamom after removing the outer skin. Grind the inner black granules to a fine powder and keep aside. Take the saffron, add two drops of milk and grind it to a paste. The saffron and the milk should mix well. It will be a sort of orangish paste.
Roast the cashew nuts in ghee. Take three spoons of ghee and cashew nuts in a pan and roast them on slow fire. When they turn golden brown remove them from the ghee and keep aside. Roast the almonds in the same ghee till the colour changes slightly. Remove the almonds and keep aside. Roast the raisins in the same ghee till the colour changes slightly. Remove the raisins and keep aside.
Prepare the dessert. Roast green gram (split) in the same ghee till it turns golden brown. Add about a litre of water and cook. After it is cooked add pieces of jaggery and milk and cook again. Keep stirring and cook till the concentration turns into a thick liquid. Usually only cardamom powder is added to this Pāyasam. But if you like you can prepare the garnishing and decorate the dish. It tastes better when it is cooled and served.
Now the magical dessert, Moong Pāyasam, is ready to serve.
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