We all know sprouts are rich in fiber and protein. Hence, it is a good practice to include it in our daily meal. Most of us like sweet rather than a savory dish. So I have made payasam/kheer using sprouted moong.
If you have sprouts handy this payasam can be prepared within a few mins. I have also added coconut milk instead of grated coconut or coconut bits which gives a rich taste to the payasam. Coconut milk extracted must be thick or else payasam would become watery. Use 2 cups of grated coconut and 1 cup of water to make thick coconut milk.
If you are using the best brand of organic jaggery, you can add it directly without mixing it in the water as it will not have any impurities. Also, after adding coconut milk do not boil payasam for a longer time. The measurement specified of moong is after it sprouted. As purattasi month has started you can make it as offerings to God as well on Saturdays. Now let us see how to prepare this recipe.
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- 1 cup Sprouted whole moong/mulaikattiya pachai payaru tightly packed
- 1/2 cup Jaggery
- 10 Cashews chopped
- 1 tbsp Ghee
- 1 tsp Cardamom/Elaichi Powder
- 1 cup Coconut Milk thick extract
- 1 pinch salt
- Soak a cup of the whole moong in enough water for 8 hrs or overnight. once soaked, wash, and drain it completely. Transfer the soaked whole moong to a wet towel. Twist the towel and seal it tightly. Leave it for a day or two until the sprouts start to come. Sprinkle little water if the towel gets dry.
- Add ghee in a pan and roast cashews until it turns golden brown and set aside.
- In another pan add jaggery and 1/4 cup of water, and melt it until the jaggery is dissolved completely. There is no need to check for string consistency. Jaggery has to melt completely and set aside.
- In a pressure cooker, add sprouted whole moong, a cup of water, and pressure cook for 3 whistles. Once done let the pressure release naturally.
- Open the lid and mash the sprouted whole moong coarsely.
- Now in the mashed sprouted moong, filter and add the jaggery water. Bring it to a boil.
- Then add salt, cardamom powder, and mix well. Then add coconut milk and cook for a min only.
- Then garnish with cashews and serve hot or cold.
- After cooking moong dal mash it coarsely. Do not mash it like a paste.
- You can even add a small pinch (size of one moong dal) of edible camphor as it would give a divine taste. If you add more it will overpower and give a bitter taste.
- Coconut milk extracted must be thick or else payasam would become watery. Use 2 cups of grated coconut and 1 cup of water to make thick coconut milk.
Delicious and healthy sprouted whole moong payasam is ready to relish.
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