Ingredients with Measurements:
- 1 cup of rice
- 1 cup of jaggery
- 1 cup of coconut milk
- 1 cup of water
- 1/2 cup of moong dal
- 1/2 cup of grated coconut
- 1/4 cup of ghee
- 1/4 cup of cashews
- 1/4 cup of raisins
- 1 tsp of cardamom powder
- A pinch of salt
Special equipment needed:
- Pressure cooker
- Blender
Step-by-step instructions:
1. Wash and soak the rice and moong dal in water for 30 minutes.
2. Drain the water and add the rice and moong dal to a pressure cooker with 2 cups of water and a pinch of salt. Cook for 3 whistles and let the pressure release naturally.
3. In a separate pan, melt the jaggery with 1/2 cup of water until it dissolves completely. Strain the mixture to remove impurities.
4. Add the jaggery syrup to the cooked rice and dal mixture and mix well. Cook on low heat for 5 minutes.
5. In a blender, blend the grated coconut with 1 cup of warm water. Strain the mixture to extract the coconut milk.
6. Add the coconut milk to the rice and dal mixture and mix well. Cook on low heat for 5 minutes.
7. In a separate pan, heat the ghee and fry the cashews and raisins until golden brown. Add them to the rice and dal mixture.
8. Add the cardamom powder and mix well.
9. Serve hot or cold.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 60g
Protein: 8g
Substitutions for ingredients:
- Brown sugar can be used instead of jaggery.
- Almond milk can be used instead of coconut milk.
- Almonds can be used instead of cashews.
Variations:
- Add sliced bananas or chopped apples for a fruity twist.
- Add a pinch of saffron for a more luxurious flavor.
Tips and tricks:
- Soak the rice and dal for at least 30 minutes to ensure they cook evenly.
- Use warm water to extract the coconut milk for better results.
- Adjust the sweetness according to your taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove on low heat.
Presentation ideas:
Serve in small bowls or cups with a sprinkle of chopped nuts on top.
Garnishes:
Chopped nuts or a sprinkle of cinnamon powder.
Pairings:
This dessert pairs well with spicy Indian curries.
Suggested side dishes:
Naan bread or rice.
Troubleshooting advice:
- If the payasam is too thick, add more coconut milk or water to thin it out.
- If the payasam is too thin, cook it on low heat for a few more minutes to thicken it.
Food safety advice:
Make sure to use fresh ingredients and store the payasam in the refrigerator to prevent spoilage.
Food history:
Molagoottal Payasam is a traditional South Indian dessert that is typically served during festivals and special occasions.
Flavor profiles:
Sweet, creamy, and nutty.
Serving suggestions:
Serve hot or cold as a dessert or snack.
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Region: Indian