Moong dal ( Paasi paruppu) payasam

Moong dal payasam is my favorite payasam. It is done on most of the auspicious occasions. This payasam has the creamy goodness of moong dal, jaggery and coconut milk. As opposed to other payasam which uses sugar, this is one payasam prepared with jaggery and hence can be had guilt free.

Ingredients

1 cup moong dal

1/2-3/4 cup broken jaggery (adjust to sweetness)

1 cup milk (for pressure cooking moong dal)

1/3 cup thick coconut milk

1 cup warm milk/ thin coconut milk/ water later to dilute payasam (optional) ( add more or less according to need)

1/4 ts cardamom powder

1 tbs ghee

Few cashew nuts and raisins

Preparation

- Extract thick coconut milk from 2-3 slices of coconut. If needed extract thin coconut milk also. 

- Place broken jaggery in a kadai and add just enough water to immerse them. Allow jaggery to melt completely. Strain the jaggery liquid into a cup to remove impurities if any.

- Dry roast moong dal in a kadai on a very low flame until they change color and turn aromatic.

- Roast cashew nuts and raisins in ghee. 

- Pressure cook moong dal with milk for 1 whistle on high flame and another whistle in simmer. Don't pressure cook too much. Moong dal should appear split and also retain its wholeness. It should not be fully mushy. 

- Mash the cooked moong dal a little. Add jaggery liquid. Give a good mix. Now you may add more warm milk/ thin coconut milk/ water to dilute the payasam according to need. Give it one boil.

- Finally add cardamom powder, roasted nuts and raisins.
- Switch off stove and add thick coconut milk. Mix well. Serve it hot or cold. 

- The payasam may thicken after it cools down. So it is better to prepare payasam in a semi thin consistency.