Pesarapappu Payasam Recipe

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Apart from fasting, Navratri is also the time to feast. Today is the ninth day of Navratri and the time for feasting is coming closer. So why not start with something sweet? Pesarapappu Payasam offers the best Navratri recipe for you to feast on. Indian festivals are as usual incomplete without elaborate dessert recipes.

But Pesarapappu Payasam is good option because is is both easy and quick to make. It is basically a South Indian recipe for payasam or kheer. Pesarapappu Payasam is made of moong dal and therefore has a rich yellow colour after preparation.

The special element of this recipe is that it is made with condensed milk instead of normal milk. This has 2 important repercussions. Firstly, the Pesarapappu Payasam comes out thicker in lesser cooking time. Secondly, condensed milk is already sweetened, so you need to adjust the amount of sugar you add to this Navratri recipe. Of course, it depends on how sweet you want your payasam to be!

Ingredients:

• 1 tblsp ghee
• 1 00 moong dal
• 1 c00jaggery, crushed
• 2 tsp elaichi powder
• 1 tin milkmade

How to make pesarapappu payasam:

1. First wash the moong dal and keep aside.

2. In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor.

3. Now add the jaggery and let it melt. With water to cover

4. Mix well and fry till the dal is done and it looks like a smooth mixture.

5. Now add the elaichi powder and milkmade mix well to finish

6. Take off the heat, garnish with grated coconut and serve hot.

About the author: This recipe is written by our expert chef, Kailash Gundupalli. He is an Executive Chef of ibis & Novotel hotels.