Muga dali paays(Konkani) or Hesru beLe payasa(Kannada) is one of the sweets that makes its appearance in most of the festivals back home. One of my readers had requested this recipe many times, so I finally prepared it for a small get together that we had for one of our friends. I was eating this after ages and I am still wondering why I don’t make such delicious dishes more often :).
Most of the sweet dishes that we make have similar procedures. Just one main ingredient here and there, and you have a dish with totally different taste. Some people make low calorie version of this by skipping the ghee or/and coconut milk. I definitely don’t suggest that unless it is absolutely necessary. Both these are necessary to get the actual taste of this sweet.
1 cup moong dal
1-2 tbl spn jaggery
1-2 tea spns ghee
1 cup thick coconut milk
1/2 tea spn cardamom powder
1 tbl spn cashews
1 tbl spn raisins
Soak dal in water for about 30mins. Discard water.
Heat ghee and add dal. Fry till dal turns brownish. Add cashews, 1 cup water and cook till dal is cooked. It should be still holding its shape, do not overcook.
Add jaggery, raisins, coconut milk and cook till jaggery is melted and mixed with other ingredients. Switch off heat and add cardamom powder. Mix well and serve.
Serves : 4
Preparation time : 20mins