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Preparation Time : 15
Cook Time : 15
Total Time : 30
Split green gram/ Moong daal 1 cups
Jaggery (brown) - melted into syrup and strained (adjust to your taste) 1/2 kgs
Semi Medium Thick Coconut milk -(2nd extract) & Thick Coconut milk - 1st extract 1/2 cups
Cardamom Pods,crushed 3-4 nos
Dry Ginger Powder 1/4 tsp
cumin powder 1/4 tsp
Coconut Pieces (cut into very small bits) 1 tbsp
Cashew nuts & Raisins 1 tsp
Heat ghee in a pan, fry the coconut pieces, cashew nuts and raisins separately, one after the other, drain on a paper towel and keep aside.
Now add the washed and drained split green gram and fry till it turns a little brown. Add adequate water and cook well (in a pressure cooker). Mash the cooked green gram/mung dal well with a spatula and keep it aside.
Transfer the cooked green gram/ daal to a wide mouthed pot and add the strained jaggery syrup, mix well. Add the crushed dried ginger, cardamom and cumin powder and cook for a few minutes in low heat. Stir occasionally.
Add the semi thick coconut milk /2nd extract ( if using canned coconut cream, dilute it with warm water and add); mix well and boil again stirring continuously over medium-low heat until the mixture thickens. Then finally, add the Thick Coconut milk - 1st extract and cook for a minute or so at low heat and switch off the flame. Stir continuously, ensuring not to boil the payassam after adding thick coconut milk.
Finally add the fried cashews, fried raisins, coconut bits and a couple of cardamom pods. You can add a little melted ghee to give a rich texture and taste.
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