HESARU BELE PAYASA/ MOONG DAL PAYASAM
I always like sweets... And it has become a tradition of having sweet after dinner.. like dessert!!! This dish is most favorite and most prepared in festivals. My mom taught me this.
So now, "KUCH MEETA HO JAYE" :)
Here is the simple recipe for HESARU BELE PAYASA to start with.
INGREDIENTSHesaru bele- 2-3 cups (comes to 250 gram)
Almond, Cashew, Raisins (dries drakshi) - 1/4 cup each ( this will come to 25-30 pieces)
Jaggery- 1-1 1/2 cup
(Always maintain ratio of 1:2 while adding hesaru bele:Jaggery).Sugar can also be used, but jaggery is best
Milk- 3 cups
Cardamom (Elaichi)- 2 pods
ghee- 3 tb sp.
COOKINGHeat a pan on a medium flame. Cook hesaru bele (Dal), by adding milk and water frequently.
Add ghee 1 tb sp.and boil it until dal is cooked enough
Then add melted jaggery as mentioned or 4 big cubes (see pic) and cardamom.
Water should be added frequently and bring it to a consistency
On an other pan add remaining ghee and heat in a medium or low flame. Fry almond, cashew and raisins
Once the payasa is cooked add fried almond, cashew and raisins.
The sweetness is as you like. I always add more jaggery. Its superb and tastes mild only unlike sugar taste.
SO ENJOY your DESSERT