Moongdal And Jaggery Payasam - Namita Tickare
Recipe:
Recipe:
What do we need:-
1 cup Moong dal (split, de-skined, green gram)
¾ cup grated/crushed Jaggery (gur/gul)
3-4 tbsp freshly grated Coconut/ grated dry coconut
½ tsp Cardamom powder (elaichi powder)
½ cup Milk
3-4 tbsp Almonds slivers (badam)
Water as required
How do we do it:-
1 In a vessel take the moong dal and wash it nicely in water 2 times.
2 Add 1 cup water and keep it to cook on a low flame.
3 The dal with take 10-15 minutes to cook. Remember do not overcook it. It should be fully cooked though.
4 Now add in the grated/crushed jaggery and stir it to melt.
5 Now add in the milk, almond slivers and grated coconut and mix nicely.
6 Let it cook further for 3-4 minutes and off the flame.
7 Serve it hot/ cold garnished with almond slivers.
1 cup Moong dal (split, de-skined, green gram)
¾ cup grated/crushed Jaggery (gur/gul)
3-4 tbsp freshly grated Coconut/ grated dry coconut
½ tsp Cardamom powder (elaichi powder)
½ cup Milk
3-4 tbsp Almonds slivers (badam)
Water as required
How do we do it:-
1 In a vessel take the moong dal and wash it nicely in water 2 times.
2 Add 1 cup water and keep it to cook on a low flame.
3 The dal with take 10-15 minutes to cook. Remember do not overcook it. It should be fully cooked though.
4 Now add in the grated/crushed jaggery and stir it to melt.
5 Now add in the milk, almond slivers and grated coconut and mix nicely.
6 Let it cook further for 3-4 minutes and off the flame.
7 Serve it hot/ cold garnished with almond slivers.
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