Ingredients:

• 500 g – kadalaparippu/ Bengal Gram dal
• 1 kg – Jaggery
• 3 – coconuts, grated
• 10 g – Cardamom powder
• 10 g each – cashewnut, kismis/ Raisin
• A little Ghee

Method:

1. Boil dal in a cooker for 5 mins or up to 3 whistles.
2. Extract coconut milk thrice.
3. Melt and filter jaggery.
4. Add the third extracted milk and filtered jaggery to the cooked dal and boil for 5 mins.
5. Add second milk and boil for 3 mins.
6. Then add the first milk and cardamom powder together.
7. Finally, fry cashewnut and raisins in ghee and add to the payasam.
8. Serve after 30 mins.

Recipe courtesy of rajalakshmi