Paruppu Payasam

Recipe submitted by: Anonymous

Ingredients:

• 1/2 + 1 1/2 tsp Ghee

• 1/3 Cup Moong Dal

• 2 + 2/3 Cups Water

• 2/3 Cup Jaggery

• 1/8 tsp Cardamom

• 2/3 Cup Coconut Milk (neither thick nor thin)

• 5 Cashew (chopped)

• 1 Tbsp Dry Coconut Flakes (finely chopped)

Procedure:

1. First, heat 1/2 tsp of the ghee in a heavy bottomed pan. Add the moong dal and roast until a nice aroma arises and turns slightly golden.

2. To the roasted moong dal, add about 2 Cups of water and cook it in medium flame. Cook until the moong dal is done. Should neither be mashed out nor undercooked. If needed, add about 1/2 - 1 Cup of additional water for cooking.

3. Melt the jaggery along with the remaining 2/3 Cup of water. Filter the jaggery syrup through a fine metal mesh strainer and add it to the cooked moong dal. Stir well and cook until the jaggery syrup bubbles up and thickens a bit. Now add the cardamom powder and stir well.

4. Add the coconut milk, stir well and cook for about a min or two. Turn off the flame.

5. In a separate pan, heat the remaining 1 1/2 tsp ghee and saute the cashew and coconut flakes until nicely golden. Add the cashews, coconut flakes along with the ghee to the payasam and mix well.

6. Serve hot

7. https://revisfoodography.com/paruppu-payasam/

Their personal connection:

Payasam is a dish that is served a lot around Sri Lanka. As someone who's Tamil myself, I eat a lot of Paruppu Payasam typically for dessert, or any special holidays like Tamil New Year that happens two times a year. This is one of the most famous dishes around Sri Lanka and south India.