Ingredients
250 gm split green gram (moong dal)
200gm coconut, freshly grated
3 tbsp ghee (50ml) or clarified butter
¼ cup (30gm) cashew nuts
100gm jaggery or soft, dark brown sugar
1 tsp ground cardamom
Hot garnish (tempering):
¼ cup (30gm) cashew nuts, crushed coarsely
2-3 tbsp raisins
Method
1. Heat half the clarified butter or ghee in a non-stick pan. Add the split green gram, coconut and cashew nuts. Stir continuously to roast until a little colour develops. Add the freshly grated coconut and stir for a minute.
Blend to make a paste:
2. Remove from the heat. Place all the roasted ingredients in a food processor to blend into a fine paste. Keep aside.
3. To make the jaggery syrup, dissolve jaggery in a little water and strain. Boil to make a thick syrup. Add the reserved ground paste, coconut and cardamom to the jaggery syrup. Cook until it attains a fondue like consistency. Pour into bowl.
For the hot garnish:
4. In a separate pan, saute raisins and the remaining crushed cashew nuts in ghee.
5. Garnish the payasam with cashew nuts and raisins.
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