Home FestivalDiwali Barley and Moong Dal Payasam

Barley and Moong Dal Payasam


Barley – 1 cup, soaked for 8 hours
Moong Dal – 1/4 cup
Jaggery – 1 1/2 cup
Cardamom Powder – 1 tsp
Sukku Podi (Dry Ginger Powder) – 1 tsp
Cashewnuts – few
Raisins – few
Ghee – little

1. Heat ghee in a frying pan.
2. Lightly fry the cashewnuts and raisins. Keep aside.
3. Pressure cook the barley and dal together.
4. Mash them lightly and keep aside.
5. Dissolve the jaggery in 2 cups of water and strain well.
6. Place the jaggery water over medium flame and add the barley-dal mixture.
7. Gently bring it to a boil.
8. Add cardamom powder, ginger powder, cashewnuts and raisins.
9. Remove and serve.

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