Ingredients:
½ cup Moong dal
½ cup Channa dal
1 cup jaggery
1 packet Coconut milk
½ cup milk
Cashew and raisin for taste
Elaichi and saffron
1 tsp Ghee
Method:
1. Boil Moog dal and Channa dal in a vessel with water till it is soft (do not pressure cook it) Mash them up slightly.
2. Boil jaggery in another vessel and strain it into the cooked dal.
3. Pour coconut milk into it and boil for a few minutes till the raw smell of coconut goes.
4. Switch off the stove and then add milk.
5. Heat ghee brown cashew till golden and add to payasam along with raisin.
6. Add powdered elaichi and saffron.
7. You can serve it either hot or cold.
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