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RM#2 day 5
Cashew nuts: A handful
Raisins: A handful
1.First clean and pressure cook moongadal for 3 whistle.And keep aside.
2.Heat the ghee and fry the vermicelli/Semiya till light brown.
3.In the meanwhile, boil the milk.
4.Add moonga dal and the vermicelli to the boiling milk and Keep stirring occasionally.
5.Once the vermicelli and moongadal becomes soft , add the sugar and continue to stir.
6.Powder the cardamom and add it to the mixture.
7.Then fry the cashew nuts and almonds in ghee and add these.
8.Mix well and boil for about two minutes.
9.Your pesarapappu payasam is ready and can be served hot or cold.
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