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

Method:

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