Moong Dal Payasam

How to Prepare

1. Rinse 2 cups of moong dal thoroughly and pressure cook with 6 cups of water until soft (about 2 whistles). Alternatively, cook in a pot until mushy (about 30 minutes).
2. In a heavy-bottomed pan, heat 4 tablespoons of ghee over medium heat.
3. Add 40 cashew nuts and fry until golden brown, then remove and set aside.
4. In the same ghee, add 40 raisins and fry until they puff up, then remove and set aside.
5. Add the cooked moong dal to the pan and mix well with the remaining ghee.
6. Add 4 cups of jaggery syrup (prepared by dissolving jaggery in water and straining) to the dal and stir continuously to avoid lumps.
7. Pour in 8 cups of coconut milk (or regular milk) gradually, stirring to combine.
8. Add 2 teaspoons of cardamom powder and mix well.
9. Simmer the mixture on low heat for 10-15 minutes until it thickens slightly.
10. Add the fried cashews and raisins to the payasam and mix.
11. Serve hot or chilled as per preference.