Green gram dhal (paasi paruppu) – 3/4 cup
jaggery – 1.5 cup (crushed)
shredded coconut – 1/2 cup
(mildly tender coconut will taste great in this payasam)
cardamom – 3
ghee – 1 tbsp
raisin – 5
cashew nut – 10
Wash and clean the dhal. Pressure cook the green gram dhal with 2 cups of water
for 2 whistles and mash it coarsely using the back of a spatula.
Heat another pan with 2 cups of water and add jaggery.
After the jaggery gets dissolved, distill the clear jaggery solution and
discard the sediments.
Add the jaggery solution to the mashed dhal along with shredded coconut and let
it come to a boil.
Crush the cardamom and add the seeds to the kheer.
Heat a frying pan with 1 tbsp ghee.
Roast the cashews to golden brown and raisins till they puff. Pour it into the
Switch off the stove.
Paruppu payasam is ready!
Serve hot or cold as dessert.