Moong Dal Payas

Ingredients:

5 cups Milk
1 cup yellow moong dal
1 cup jaggery (adjust)
½ tsp cardamom powder
2 tsp cashew nuts
1 tsp raisins
1 tsp ghee
1½ cups water to pressure cook dal
1¼ cup water to prepare jaggery syrup

Direction:

Heat a pan, add a tsp of ghee and toast the cashew nuts and raisins till golden brown. Remove from pan, keep aside. In the same pan, add the moong dal and roast it for approx 4 minutes till a nice aroma emanates the kitchen and it turns a light brown shade. Remove from pan and pressure cook the dal till soft and mushy. Take a cooking vessel, add jaggery and water and boil till the jaggery melts (remove scum). Turn off heat. In a heavy bottomed vessel, boil the milk (1 ½ liters), stirring once in a while and once the milk is boiled (it should reduce to a little over one liter), add the cooked mushy dal and combine well. Next, add the jaggery syrup and go on stirring on low flame till well blended for at least 15 minutes. Add the cardamom powder and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.