Moong Dal Payasam/Paruppu Payasam
A traditional dessert prepared during festivals, featuring moong dal cooked with coconut milk and jaggery, garnished with cashews and raisins fried in ghee.
Ingredients
- 1 cup Moong Dal (Small yellow lentils, yellow split mung beans)
- 1 unit/count Coconut, shredded (Big coconut)
- 1.5 cups Jaggery
- 1 pinch Salt
- 2.5 cups Water
- 1 tbsp Ghee
- 8 unit/count Cashews (Cut into half pieces)
- 12 unit/count Raisins
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Instructions
- 1In a pan, roast the moong dal until it is well-fried and the raw aroma is eliminated.
- 2Transfer the roasted moong dal to a pressure cooker. Add double the quantity of water and cook for 4 to 5 whistles. Allow the pressure to release naturally.
- 3Grind the shredded coconut in a mixer in three stages. First, grind with minimal water and extract the first milk. Next, grind the coconut with 1/2 cup of water to extract the second milk. Finally, grind with another 1/2 cup of water to extract the third milk.
- 4Remove the cooked moong dal from the cooker. Add the third coconut milk and bring to a boil. Stir in the jaggery to taste and continue boiling. Add the second coconut milk and boil until the desired thickness is achieved. Finally, add the first coconut milk.
- 5Once the first coconut milk starts to boil, turn off the heat. In a small pan, boil 1 tablespoon of water with a pinch of salt, let it cool, and add to the payasam. Fry cashews and raisins in ghee and add them to the mixture. Serve the moong dal payasam warm.
