PARUPPU PAYASAM

Firstly, heat 1spoon ghee in a heavy bottomed

Pan. Add the moong dal and roast until a nice

Aroma arises and turns slightly golden.

To the roasted moong dal add water and cook

It in medium flame. Cook until the moong dal is just

Done. It should neither be mashed out nor uncooked.

If needed, you can add about 1cup additional water for cooking.

Meanwhile melt the jaggery along with the remaining

Of water. Filter the jaggery syrup through a fine metal mesh strainer

And add it to the cooked moong dal. Stir well and cook until

The jaggery syrup bubbles up and thickens a bit.

Now add the cardamom powder and stir well.

Add the coconut milk, stir well and cook for about

a min or two, turn off the flame.

In a separate pan, heat the little ghee and saute the cashew

And raisin and coconut flakes until nicely golden.

Add the cashew, coconut flakes along with the

Ghee to the payasam mix well.

Serve hot and garnish cashew and raisin.