Moong dal cooked in milk and jaggery topped with roasted cashews, raisins and coconut.
Heat a pan on medium flame and add a tsp of ghee. Add the cashews and fry them until they turn golden brown. Remove. Then add the raisins and remove them as soon as they swell and turn translucent.
In the same pan add a tsp of ghee, add the dal and rice; roast them until they turn lightly golden brown and emits a nice aroma.
Pressure cook them with twice the amount liquid (water), preferably half water and half milk. It should be well cooked.
Boil the milk and keep it aside. Refer notes as well.
In a heavy bottomed pan, add the dal mixture and keep stirring it for about a couple of minutes.
Then add the jaggery and allow it to dissolve completely; while stirring it frequently.
Once the jaggery dissolves, add the milk and stir it. Allow it to come to a boil and then add the fried cashews and raisins.
Pasi Paruppu Payasam | Payatham Paruppu Payasam https://www.themagicsaucepan.com/desserts/payasam/pasiparuppupayasam-payathamparuppupayasam