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Explore నవరాత్రి ప్రసాదం పెసరపప్పు పాయసం🤤 Moong Dal Payasam Recipe | Pesarapappu Payasam | Navratri Prasadam with 186,242 views, 2,084 likes, and 80 comments. Experience the impact of this video content that has captured audience attention.

Moong Dal Payasam Recipe | Prasadam Pesarapappu Payasam Recipe | ప్రసాదం పెసరపప్పు పాయసం | Pesara Payasam | Pasi Paruppu Payasam | Moong Dal Kheer | Navratri Special Prasadam | Dasara Special Prasadam | Festival Special Recipe | Traditional Andhra Recipes | South Indian Food | Homemade Recipes | Grandmother's Recipes | Chetana Foods --- 🚫 VIDEO REPOST NOT ALLOWED 🚫 WE WILL SEND COPYRIGHT NOTICE IF YOU COPY 🚫 --- 📍 WHATS THIS ITEM? 📍 MOONG DAL PAYASAM (పెసరపప్పు పాయసం) is a rich, creamy South Indian dessert made from roasted yellow moong dal (lentils), sweetened with jaggery, and often flavored with cardamom, milk, and ghee, then garnished with nuts and raisins. Also known as moong dal payasam or pasi paruppu payasam, it's a popular sweet dish prepared for festivals and as a naivedyam (offering) to deities. --- 📍 MOONG DAL PAYASAM - AMMAMMA RECIPE 📍 * Below quantity typically suffices 10 people. Main Ingredients: - Rice Flour = 1 Cup * Home made Rice Flour preferred - Jaggery (Bellam) = 1 Cup - Cashews = 2 TBSP - Raisins = 1 TBSP - Raw Coconut (small pieces) = 2 TBSP Jaggery Liquid: - Just melt Jaggery using 1/2 Cup Water (Paakam not required) - Cool it down Making: - Heat 1 TBSP Oil in a Kadai and fry Cashews, Raisins & Raw Coconut Pieces till golden brown. Keep them aside. - In Same Kadai, add -- 1/4 Cup Water -- a pinch of Salt -- 1 TBSP Jaggery & melt it - In Same Kadai, add -- Rice Flour -- Mix well without forming lumps -- Make a dough - Once dough is cooled to warm -- apply ghee to hand -- and make small thalikalu shapes -- make sure not to apply toomuch pressure while making them and make sure they are smooth on top -- keep them aside. Thickening Agent: - Mix 2 TBSP of Rice Flour with some MILK and keep it ready Making: - In a large vessel, Heat MILK (2 Cups = 500 ml) + Water (2 Cups = 500 ml) - Add Saggu Biyyam (2 TBSP) that were soaked in water for 1 hour - Boil this milk till Saggu Biyyam cooks well. - Add fried Cashews, Raisins & Raw Coconut Pieces. - Add 1/2 tsp Elachi Powder - Add & cook well till are well cooked. (Do not mix toomuch at this stage) - Add the Thickening Agent we already prepared - Make sure this milk does not get too thick (if required, add some hot water to dilute it) - Switch off stove & let this Milk mixture cool down a bit & become just warm. - Now slowly add Jaggery Liquid to this milk - Mix well & slowly till well combined. Important: When combining, the Jaggery Liquid should be cooled down & Milk can be a bit warm. --- ★★ REQUEST ★★ Kindly SUBSCRIBE to 'CHETANA FOODS' Channel on YOUTUBE & INSTAGRAM. * Do NOT forget to click on bell 🔔 icon to get notified about new Food Videos. Thanks Everyone for Your Support ! With Love ❤️ Chetana ---

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