This article was last updated on April 16, 2022
1 cup moong dal
½ cup jaggery
2 tsp sugar
3 cup milk
2 cups water
a small pinch edible camphor
2 to 3 tsp cashews
2 tsp ghee
Roast moong dal with ghee. Boil this with water, till the moong dal gets cooked.
Add jaggery and sugar to the above and allow it to cook till the jaggery melts.
Now add milk and let it cook until everything mixes well.
Fry cashews in little ghee and add this to the boiling payasam.
Pound elaichis and edible camphor and add this to the payasam.