Ingredients

• 1/2 cup - moong dhal
• 3/4-1 cup - jaggery, powdered (or according to taste)
• 1-1.5 cups - milk
• 1/4 cup - thick coconut milk (optional) or 1/4 cup - grated coconut
• 1/2 tsp - cardamom powder
• 1 tbsp - ghee
• 1 tbsp - cashews
• 1 tbsp - raisins

How to Make Paasi parupu payasam - Moong dhal kheer

• Heat 1 tsp ghee in a pressure pan and slightly roast cashews and raisins till it turns golden brown. Transfer to another bowl and keep aside.
• In the same pan, add remaining ghee and fry moong dhal.
• Add 1.5 cups of milk to the fried moong dhal and pressure cook it for 2 whistles.
• Meanwhile, add 1/2 cup of water to jaggery and heat it till it dissolves completely.
• Strain the jaggery and add to the cooked moong dhal.
• Mix and cook for 5 minutes.
• Then add coconut milk or grated coconut, and cardamom powder and cook for another 2 minutes.
• Adjust milk to get required consistency.
• Turn of the heat and add roasted cashews and raisins.
• Serve hot or chilled.
• Recipe courtesy: Sara's Yummy Bites