Name: Pasi Paruppu Payasam
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 2.5 cups Moong Dal (split yellow moong dal); 2.5 cups Jaggery (grated or powdered); 5 cups Milk (full fat for richness); 4 tablespoons Ghee (for cooking and frying); 4 tablespoons Cashew Nuts (for garnish); 4 tablespoons Raisins (for garnish); 1 teaspoon Cardamom (for flavor); 4 cups Water (for cooking dal)

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How to Prepare

Pressure cook the moong dal with 4 cups of water until soft (about 2 whistles). Mash it lightly and set aside.
In a heavy-bottomed pan, heat 2 tablespoons of ghee on medium heat.
Add cashew nuts and raisins, fry until golden, then remove and set aside.
In the same pan, add the mashed moong dal and 5 cups of milk. Stir well to combine.
Add 2.5 cups of jaggery (adjust to taste) and mix until it dissolves completely.
Let the mixture simmer on low heat for 10-15 minutes, stirring occasionally to prevent sticking.
Add 1 teaspoon of cardamom powder and the fried cashews and raisins. Mix well.
If the payasam is too thick, add more milk to adjust consistency.
Serve warm or chilled as per preference.