To begin making the Pachai Payaru Payasam Recipe wash and soak the green moong dal in 3 cups of water overnight or for a minimum of 3 – 4 hours.
After 4 hours, transfer the green moong dal along with the water to a pressure cooker.
Pressure cook for about 4-5 whistles, and turn off the heat. Allow the pressure to release naturally.
Once the pressure is released naturally set the green moong dal aside.
Heat a sauce pan on medium flame, combine the jaggery with water, allow the jaggery to melt and bring this syrup to a brisk boil.
Reduce the flame, add the cooked green moong dal and cardamom powder.
Turn off the flame, add the coconut milk and mix well. Transfer the Pachai Payaru Payasam to a serving bowl, stir in the saffron strands and set aside.
Heat a small tadka pan on medium flame, add ghee and fry the cashew nuts until golden brown and crisp.
Turn off the flame and pour it over the Pachai Payaru Payasam.
Serve Pachai Payaru Payasam Recipe along with a South Indian meal that consists of Steamed Rice, Chettinad Style Poondu Rasam Recipe – Garlic Rasam Recipe, Beetroot Poriyal Recipe (Stir Fried Beetroot), Cabbage Poricha Kootu Recipe – South Indian Cabbage Dal, Puri Recipe.
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