Paruppu Payasam Recipe

INGREDIENTS:

1. Moong dal - 100 grams
2. Spit bengal gram - a handful
3. Raw rice - a handful
4. Jaggery - 150 grams
5. Coconut - 1/2
6. Crushed Cardamom, cashew nut - as needed.
7. Ghee - as needed

PREPARATION:

1. Dry roast moong dal and split bengal gram separately one by one and keep it aside. NOTE: be careful don't burn them.
2. Heat 1 tumbler of water, add the Jaggery. Cook this until the Jaggery melt. Now filter it so impurities in the bottom are removed.
3. Shredded the coconut and grind this into a fine thick paste by adding water as needed.
4. In pressure cooker add the roasted moon dal, roasted split bengal gram, raw rice, water as needed and cook them well. I.e. its should be mushy.
5. Once the pressure is released. continue cooking the dal.
6. Now add Jaggery water, grind coconut and bring to boil. and remove from heat. NOTE: remove when boil once
7. Now add cardamom.
8. Roast the cashew nut in ghee and at to Payasam. Mix well and serve.

NOTES:

1. If becomes think you can add coconut milk or boiled milk as needed to make it thin to your consistency.