- 1/4 cup Moong Dal/Pesara Pappu
- 1/2 cup Jaggery
- 1 pinch Ealichi Powder
For Undrallu :
- 3/4 cup Rice Flour
- 1 cup Water
- 1 sp Sugar
- 1 sp Ghee
Put water in a bowl add ghee, sugar into it and bring it to a boil, once it starts boiling reduce the flame then add the rice flour gradually and mix well, turn off the flame and allow it to cool with cover.
When done, knead it well and make small sized balls from the dough as shown in the picture bellow, now mini undrallu/rice balls are ready for pudding/payasam.
Boil 2 cups of water in a bowl, then add prepared rice balls/undrallu and cook for a couple of mins on medium flame and keep aside.
Wash moong dal well and cook on stove top with 2 cups of water, add jaggery once the dal is completely cooked. Allow it to boil for a couple of mins on low flame.
Then add in boiled undrallu/mini kozhukattai and mix gently. Add elaichi powder and let it simmer for 2 mins on low flame.
Now undrallu moong dal kheer/undrallu pesara payasam is ready. Transfer into a serving bowl and serve as naivedyam to Lord Ganesh during Vinayaka Chavithi festival.