Kadalai Paruppu Payasam

How to Prepare

1. Rinse and pressure cook 2 cups of kadalai paruppu (chana dal) with 6 cups of water for 3 whistles or until soft. Mash lightly and set aside.
2. In a heavy-bottomed pan, heat 4 tablespoons of ghee over medium heat.
3. Add 20 cashew nuts and 20 raisins, fry until golden, and set aside.
4. In the same pan, add the cooked kadalai paruppu and 2.5 cups of jaggery (dissolved in 1 cup of water and strained to remove impurities). Mix well.
5. Add 1 teaspoon of cardamom powder and a pinch of edible camphor (optional) for flavor.
6. Pour in 4 cups of thick coconut milk and 2 cups of regular milk. Stir continuously on low heat to prevent curdling.
7. Allow the mixture to simmer for 10-15 minutes until it thickens slightly.
8. Add the fried cashews and raisins as garnish. Serve warm.