Paasi paruppu Payasam/ Moong dal payasam

This is one kinda payasam prepared usually during festivals. I made this for the first time on our anniversary. It is a variation from the normal payasams and other desserts. It tastes great both hot and cold. This payasam was featured in our hostel menu every Saturday. Makes me nostalgic!! Now moving on to the recipe.

Ingredients

Moong dal / Paasi paruppu - 1 cup

Jaggery (Powdered) - 1 cup

Milk - 1/2 cup

Cardamom powder - 1/2 teaspoon

Cashews - 8 to 10

Raisins - few

Ghee - 2 teaspoons

Coconut grated - 1 tablespoon (optional)

Directions

Fry the cashews and raisins in the ghee until the cashews turn golden brown and the raisins plump up. Set them aside.

In the same pan, add a little more ghee and fry the moong dal until it turns slight brown. Take care it does not burn. You can even dry roast the dal without the ghee. 

In a heavy bottomed vessel, melt the jaggery . Add little water if necessary. Once it comes to a boil, remove the scum formed on top.

In a pressure cooker or a heavy bottomed vessel, add the dal, milk and water if needed and cook for about three whistles. Once done, mash the dal well. You can mash it into a smooth paste or if you like some of it to bite into, mash slightly. Add the melted jaggery to it and stir. Simmer for about two minutes, until everything combines together. Add a little milk if you want a thinner consistency.

Finnaly garnish with the fried cashews and raisins. You can also add a tablespoon of grated coconut while garnishing.

Serve warm or cold. 

Sending this to MLLA :12th helping hosted by Annarasa and started by Susan