Sabudana Moong Dal Payasam is a creamy payasam made with sago and moong dal. The moong dal makes it very creamy and this makes it a perfect sweet for any time.
As I was mentioning, payasams are often made at home, by varying the ingredients. So this time, we added moong dal to the sagubiyam payasam and it was so creamy. I had made it for the Sunday breakfast when I had made Archari Masala Poori. It surely made the brunch very filling and satisfying.
This is the last one in the Milk based Sweets that I have chosen to share for this week.
Sabudana Moong Dal Payasam
1 cup Split Yellow Moong Dal
1/4 cup Sago / Sabudana
2 cups Milk
1 cup Sugar
1 cup Water
Handful Cashew nuts
2 tbsp Ghee
A Pinch Saffron
Soak the saffron in warm milk.
Wash the sago pearls in water and drain well. Soak in 1 cup water for 30 mins.
Finally, the sago has soaked for enough, add the sago in a saucepan with water and cook until transparent, stirring often.
Check by pressing the sago, it should be soft to touch.
Wash and pressure cook the moong dal for 1 whistle.
Heat a saucepan with milk and bring to a boil, simmer and cook for 10 mins in low flame.
Add the cooked dal and simmer for a few mins.
Drain the excess water in sago and add the simmering milk. Stir well.
Add sugar and let it melt.
Let the milk boil for few more minutes until everything combines well.
If needed add more milk & simmer. It usually thickens upon cooling.
Heat a small pan with ghee, roast the nuts and add to the simmering kheer.
Finally, add the soaked saffron and combine it well.