Pesara Pappu Payasam (Moong Dal Payasam / Hesaru bele payasa)

Ingredients:

Pesara Pappu (Moong dhal) - 2 cup
Jaggery - 2 cups (break into small pieces)
Fresh grated Coconut - 3/4 cup
Poppy seeds (soaked 15mins in hot water) - 2 tb. sps.

Cashew nuts - 1/2 cup
Dry grapes - 1/4 cup
Green elachi - 8 nos. (powdered well)
Ghee - 4 tb. sps.
Turmeric - pinch
Water 2 1/2 cups



Method:

1. In a skillet or tawa add 1 tb. spoon of ghee and roast Pesara pappu on low heat till it turn reddish brown.
2. In a skillet now add the remaining ghee & fry cashew nuts & dry grapes till the cashew nuts turn golden brown.
3. Grind to a paste the coconut, poppy seeds ( strain the water off) and 1/4 cup cashew nuts.
4. In a pressure cooker add the roasted pesara pappu, 2 cups water, pinch of turmeric. Pressure cook for just 2 whistles.
5. In a thick bottom vessel add 1/2 glass of water and add the jaggery. On medium heat melt the jaggery. Let the jaggery boil for 5 mins. on medium.
6. Now add the pressure cooked moong dhal in the boiling jaggery & mix well. Now add Milk.
7. Allow it to simmer & cook well for 10 mins. Now add the coconut,cashew nuts & poppy seeds paste. Continue to cook for 5 mins.
8. If the consistency is too thick more milk can me added as desired.
9. Turn off the heat. Now mix with elachi. Garnish it with ghee, Cashew nuts & drygrapes