Ingredients

• 1/2 cup - pasi paruppu or moong dal, heaped
• 1/4 cup - jaggery
• 1/2 cup - milk
• Water as needed
• 1 tsp - ghee
• 1 - cardamom, powdered
• 4 to 6 - cashews, broken into pieces

How to Make Pasi Paruppu Payasam

• Fry moong dal with a little ghee until you get the roasted fragrance. Also, you should not let it brown too much.
• Add enough water (3/4 cup approximately) and milk and pressure cook up to 3 whistles.
• After it is done, mash well and add powdered jaggery to this.
• Boil on a low flame for 2 minutes and add milk or water as per the need to adjust the consistency.
• Fry cashews in ghee and add it to the payasam.
• Recipe courtesy: Rak's Kitchen