Remitbee Family Recipe: Moongdal Coconut Milk Payasam

Canada is home to various cultures and ethnicities and different kinds of delicious food come with this melting pot of people. That’s why we’ve collected family recipes from immigrants across Canada for our Remitbee Recipe series. This time, Pavithra from Quebec shares with us her favorite dish from India - Moongdal Coconut Milk Payasam Recipe.

Moongdal Coconut milk Payasam is one of the most popular and traditional Payasam variety, most of us have a habit of making payasam for any festivals and auspicious occasions. Kerala Style Moong dal payasam is enriched with coconut milk instead of plain milk. Its also known as "Pradhaman".

Ingredients

• 3 tbsp Moong Dal

• 5 tbsp Raw Rice

• 1 cup Coconut Milk Thin Milk

• 0.5 cup Coconut Milk Thick Milk

• 0.5 cup Grated Jaggery

• 0.25 tsp Cardamom Powder

• 1 tsp Ghee (Clarified butter)

• 10 Cashew

• 2 tbsp Finely sliced Coconut

Instructions

Preparation of Coconut Milk

1.Take 1 coconut, cut it in half, and grate the coconut in half. 2. In a blender pot, take the grated coconut and add 1 cup of hot water and grind the coconut into a paste. 3. Squeeze and extract the thick milk out of the ground coconut and strain it and hold it aside. 4. Take the squeezed coconut scrapings to the mixer jar again and add 1 cup of hot water and grind it again and squeeze the coconut milk out. 5. This milk has a consistency that is thin. Take 2/3 of the milk and add 1 cup of water and dilute the milk if you are using store-purchased coconut milk. Hold back the remainder of the 1/3rd cup of coconut milk.

Cooking Dal & Rice

1.Dry fry the Moongdal until it turns red in color. 2. Mix and rinse the fried moong dal with rice and add 1.5 cups of water and pressure to cook for 3-4 whistles 3. Take the cooked dal + rice and mash it and keep it aside.

Melt Jaggery

1.Add the jaggery into a pan and add water to soak the jaggery. Keep the flame high, and, let the jaggery absolutely melt in water. 2. Put this to the side

Preparing Garnishing Ingredients

1.Heat a teaspoon of ghee and fry the cashews until they are golden and set aside. 2. Apply the sliced coconut pieces to the same pan and fry until golden brown and set them aside. 3. The fried cashews and coconut pieces are for garnishing the Pradhaman.

Prepare Pradhaman

1.Strain the jaggery juice in a heavy-bottomed pan and allow it to cook for 5 mins. 2. Then add the mashed mixture of dal + rice and stir well so that no lumps are present.

Enrich with Coconut milk

1.Add thin coconut milk and boil the pradhaman for 5 minutes on a medium flame. To intensify the fragrance, add cardamom powder. 2. To intensify the fragrance, add cardamom powder. 3. Connect the thick coconut milk after 5 mins and turn the flame off. Do not keep payasam on fire after adding thick milk.

Garnish with cashews and coconut bits of the yummy Moongdal Coconut Milk Pradhaman. Serve and enjoy this delicious drink with the mouthwatering Pasi Paruppu Moong dal Coconut milk Payasam!

Beyond Pradhaman, we can’t help but think about our families and friends back home especially with festivals. Our thoughts are always with them, but sometimes there’s even more to do. Remitbee is here to help. In just a flash, your hard-earned money can be sent back home. With no fees to pay when sending over $500, Remitbee is your best option.

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