A delicious pudding made with yellow split moong , jaggery and coconut milk and topped with fried coocnut bits, dry fruits
Take 2 cups of grated coconut and 1 cup of warm water and blend n a blender.
Strain the contents in a strainer and the extract called the first milk can be strained into a bowl which is quite thick.
Next, take the coconut from the strainer add a cup of water and blend again.
Strain the contents again and extract the second milk into another bowl which is a little thinner than the first milk.
Repeat this process and extract the third milk into another bowl, this is the most diluted milk compared to the other two extractions.
Keep all of it aside and ready before the dish preparation.
Dry roast the split yellow moong dal beans in a pan till you get a nice brown color.
Once roasted, cook it with a cup of water, and the third coconut milk extracted either in a pressure cooker or in a deep bottomed vessel.
When it is half cooked, add jaggery with a pinch of salt.
Next, add the second coconut milk extracted.
Cook for about 10 -15 minutes till it is almost well cooked.
Next, add the powdered cardamom seeds.
Finally, add the first extracted coconut milk which is thick and creamy.
Heat for another 2 minutes and switch off the flame.
Take 2 - 3 tsp ghee and fry the coconut pieces, cashews, and raisins
Add it to the payasam