Pesarapappu Payasam

Ingredients

• 1 tbsp Ghee
• 1 cup Dhuli Moong Dal
• 1 cup Jaggery (crushed)
• 2 tsp Elaichi Powder
• Grated Coconut for garnishing

1. Preparation

   • Wash the moong dal thoroughly and keep it aside.
   • Crush the jaggery if not already done.

2. Cooking the Payasam

   • Heat ghee in a deep, thick pan on low flame.
   • Roast the moong dal in ghee until it releases a nice aroma.
   • Add the crushed jaggery and allow it to melt completely.
   • Mix well and cook until the dal is fully done and the mixture becomes smooth.

3. Adding Flavour

   • Add elaichi powder and mix thoroughly.

4. Garnishing & Serving

   • Switch off the flame.
   • Garnish with grated coconut.
   • Serve hot.