- Milk – 1/2 litre (2 big glasses)
- Potato (Medium size) – 1
- Green Gram (Moong) dhal – 1/2 cup
- Jaggery Powdered – 1 cup
- Ghee – 1 or 2 teaspoons
- Cashew Nuts – few
- Raisins – few
- Cardamom Powder – 1/4 teaspoon
- Add 1/2 cup water to the jaggery and bring to boil. When it starts boiling, remove from stove and strain it. Keep the jaggery syrup aside.
- Boil the milk in a heavy bottomed vessel and once it started boiling, reduce the heat to low and let it simmer in one stove.
- In another stove (burner) keep a heavy bottomed kadai and dry fry the green gram dhal till it turns light brown.
- Put the fried dhal in a pressure cooker and add 2 cups of water. Wash the potato and cut it into two and put it in the cooker along with the dhal. Close with lid and pressure cook for 3 to 4 whistles.
- Once it is cooled down, open the lid and remove the potato. Peel the skin from the potato and mash it. Put it in a small mixie and grind it to a fine puree by adding little milk.
- Mash the cooked dhal nicely and add to the boiling milk. Stir well. Then add the potato puree and stir it once again. Allow to boil for few seconds. Then add the jaggery syrup and allow to boil again. Remove from stove.
- Fry cashew nuts and raisins in a teaspoon of ghee and add to the payasam along with the cardamom powder.
- Serve hot or chilled.