Sweet dispositions!

The Asian Age.  | Ruth Prarthana

Life, Food

Model Vanishree Bhat’s Hesaru Belle Payasam is a summer sweet dish worth digging into.

Vanishree Bhat
  • 250 gm moong dal (washed)

    •
  • 1/2 cup milk 

  • 1/2 cup jaggery, powdered

  • 2 tbsp ghee

  • 250 gm moong dal (washed)

  • 1/2 cup milk 

  • 1/2 cup jaggery, powdered

  • 2 tbsp ghee

  • 1 tsp cardamom powder

  • 250 gm moong dal (washed)

  • 1/2 cup milk 

  • 1/2 cup jaggery, powdered

  • 2 tbsp ghee

  • 1 tsp cardamom powder

  • 250 gm moong dal (washed)

  • 1/2 cup milk 

  • 1/2 cup jaggery, powdered

  • 2 tbsp ghee

  • 1 tsp cardamom powder

  • An assortment of dry fruits

  • 250 gm moong dal (washed)

  • 1/2 cup milk 

  • 1/2 cup jaggery, powdered

  • 2 tbsp ghee

  • 1 tsp cardamom powder

  • An assortment of dry fruits

  • Fry the washed moong dal with two tsp ghee in a pan. 

  • Add water and allow it cook gently for 20 minutes or until the dal is fully cooked. 

  • Add powdered jaggery to the dal and stir until it dissolves fully.

    •
  • Simultanelously roast dry fruits in a seperate pan and let it cool

  • Fry the washed moong dal with two tsp ghee in a pan. 

  • Add water and allow it cook gently for 20 minutes or until the dal is fully cooked. 

  • Add powdered jaggery to the dal and stir until it dissolves fully.

  • Simultanelously roast dry fruits in a seperate pan and let it cool

  • Once the jaggery and dal are cooked, add 1/2 cup milk and stir.

  • Fry the washed moong dal with two tsp ghee in a pan. 

  • Add water and allow it cook gently for 20 minutes or until the dal is fully cooked. 

  • Add powdered jaggery to the dal and stir until it dissolves fully.

  • Simultanelously roast dry fruits in a seperate pan and let it cool

    •
  • Once the jaggery and dal are cooked, add 1/2 cup milk and stir.

  • Fry the washed moong dal with two tsp ghee in a pan. 

  • Add water and allow it cook gently for 20 minutes or until the dal is fully cooked. 

  • Add powdered jaggery to the dal and stir until it dissolves fully.

  • Simultanelously roast dry fruits in a seperate pan and let it cool

  • Once the jaggery and dal are cooked, add 1/2 cup milk and stir.

  • Garnish a little cardamom powder and dry fruits

  • Fry the washed moong dal with two tsp ghee in a pan. 

  • Add water and allow it cook gently for 20 minutes or until the dal is fully cooked. 

  • Add powdered jaggery to the dal and stir until it dissolves fully.

  • Simultanelously roast dry fruits in a seperate pan and let it cool

    •
  • Once the jaggery and dal are cooked, add 1/2 cup milk and stir.

  • Garnish a little cardamom powder and dry fruits

  • Fry the washed moong dal with two tsp ghee in a pan. 

  • Add water and allow it cook gently for 20 minutes or until the dal is fully cooked. 

  • Add powdered jaggery to the dal and stir until it dissolves fully.

  • Simultanelously roast dry fruits in a seperate pan and let it cool

  • Once the jaggery and dal are cooked, add 1/2 cup milk and stir.

  • Garnish a little cardamom powder and dry fruits

  • Strands of saffron can be added to give additional colour and flavour. 

  • Fry the washed moong dal with two tsp ghee in a pan. 

  • Add water and allow it cook gently for 20 minutes or until the dal is fully cooked. 

    •
  • Add powdered jaggery to the dal and stir until it dissolves fully.

  • Simultanelously roast dry fruits in a seperate pan and let it cool

  • Once the jaggery and dal are cooked, add 1/2 cup milk and stir.

  • Garnish a little cardamom powder and dry fruits

  • Strands of saffron can be added to give additional colour and flavour. 

    • Hesaru Belle Payasam

    Ingredients

    • 250 gm moong dal (washed)
    • 1/2 cup milk 
    • 1/2 cup jaggery, powdered
    • 2 tbsp ghee
    • 1 tsp cardamom powder
    • An assortment of dry fruits

    Method

    • Fry the washed moong dal with two tsp ghee in a pan. 
    • Add water and allow it cook gently for 20 minutes or until the dal is fully cooked. 
    • Add powdered jaggery to the dal and stir until it dissolves fully.
    • Simultanelously roast dry fruits in a seperate pan and let it cool
    • Once the jaggery and dal are cooked, add 1/2 cup milk and stir.
    • Garnish a little cardamom powder and dry fruits
    • Strands of saffron can be added to give additional colour and flavour. 

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