About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Saturday, July 11, 2015

MUNG DHAL PAYASAM WITH CHA CHA


MUNG DHAL PAYASAM WITH CHA CHA

 
 
1/2 cup mung dhall (skinless green beans)
 
 
5 cups water
 
 
100 gm cha cha ,boil in hot water till 1/2 soft and strain. In case you cannot get the cha cha in your place you can replace it with vermicelli breat it a bit
 
 
 
1 cup thick coconut milk
 
 
1/3 tsp yellow food colouring
 
 
1/2 cup condensed milk
 
 
50 gm cashewnuts,broken
 
 
50 gm raisin
 
 
2 tbsp. ghee
 
 
1/2 tsp cardamom powder
 
 
Sugar to taste, don't make it very sweet
 
 
Salt to taste
 
 
1. Boil the mung dhal with the 5 cups of water till it is cooked mash it up a bit. Then add up the vermicelli if you are using it boil over a low heat.
 
 
2. In a small pan heat the ghee and  fry the cashewnut and the raisin for a while and add this to the dhal with the ghee.
 
 
3. When the vermicelli is soft add in the ( if you are using boiled cha cha add in now) the rest of the ingredients and let it comes to a boil. Let it boil for 1 - 2 minutes. Remove from the heat and serve it as a dessert.





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