Moong dhal/Haesaru bele Payasa

Moong dhal/Haesaru bele Payasa

Ingredients:

• 1/2 cup of moong dhal (hesaru bhele, pytam parp)
• 1 tbs of ghee(naiee) + 1 tbs
• 1/4 tsp of turmeric
• 1/2 cup of grated fresh coconut
• 1 tbs rice flour
• 1 cup of powdered jaggery (3/4 cup of brown sugar)
• 1 tsp of ground cardamon(optional)
• 1 tiny weeny speck of natural camphor(paccae karapura)
• 2 or 3 strands of saffron(kesari, kumkuma poo)
• 1/4 cup milk (whole or 2%)

Garnish (optional)

• 1/4 cup chopped almonds
• 1/4 cup of chopped cashews
• 1/4 cup raisins
• 1 tbs ghee

Method: 

Payasa

Heat ghee on medium heat in a pot and add turmeric and moong dhal and roast for about 5 minutes on medium heat (the dhal does not have to be browned). Add 2 cups of water and cook for 15 minutes or so, till the dhal is soft and mushed. Mean while blend the coconut and the rice flour into a smooth paste, using a little water.
In a separate dish, boil and melt jaggery with about 1/2 cup of water. Turn down the heat to medium and add the cooked contents from above along with the blended mixture. Using a long spoon mix thoroughly and bring it all to a boil. Add milk and 1 tbs of ghee and turn off the heat . Then mix in ground cardamon, natural camphor, saffron and garnish as desired.
To garnish: Toast cashews and almonds in 1/2 tsp ghee and add to the payasa. Raisins can be just added in.

Cooking tips:

Use a thick bottomed pot as the mong will burn easily. You can also use the pressure cooker to cook the moong. Vary the jaggery quantity per your taste. Payasa will thicken as it cools down.

Serving tips:

Serve payasa as dessert.