100 Days of Blogging & Moong Dhal Payasam

I'm so happy today because this blog complete its 100 days with 55+ recipes. I've never planned to start a blog but it came in to reality just like that. Usually, I used to share my recipes with my friends and relatives via phone calls or emails whenever they ask for it. It was sometime in last year during October, I thought that I should have a place where I can put all my recipes, so that my lovely sister and my friends can use it whenever they need some recipe. After this thought came in to my mind, I quickly registered my blog space. But even after that I was not confident that how much I could do it perfectly. Now, I feel proud to have earned many good friends. Also, I feel happy to have got introduced to lot of new recipes from my blogger friends. I take this opportunity to thank friends who have been encouraging me through their lovely comments. I hope, you all would be with me in this journey forever.

Just to celebrate this day, I've a sweet dish to share. I was supposed to post this dish before Pongal itself but I couldn't prepare it and take photograph till today. Luckily, I could do it atleast today.

Moong Dhal payasam is very delicious and it is prepared with moong dhal, milk,coconut, sugar and nuts.

Ingredients :

1. Moong Dhal - 1/2 Cup (Roast well and then Cook,mash and Keep aside)

2. Milk - 2 Cups (Boil well and keep aside)

3. Jaggery - 3/4 Cup(Powdered)

4. Coconut - 1/2 Cup (Grind to fine paste)

5. Cardamom - 4

6. Cashew, Badam - 1/4 Cup (broken)

7. Raisin - 6

8. Ghee - 4 tsp

9. Saffron - Small quantity (Optional)

Procedure :

1. In a pan, add ghee and fry cashew, badam, raisin and cardamom. Keep aside.

2. In a vessel add jaggery and water. Boil for some time and when the jaggery is melted, cool and then filter it (This is done to remove fine dust particles in jaggery). Keep ready.

3. Now, add this jaggery syrup and milk to the cooked dhal. Mix well.

4. Bring the contents to boil. Add the ground coconut.

5. Finally, add the fried cashew, badam, raisin, Saffron and cardamom. Mix well.

6. Serve hot or cold.

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