Paasi Paruppu Payasam

Ingredients

• - 1 litre full-fat milk
• - 1/2 cup moong dal
• - 3/4 cup jaggery with coconut milk
• - 1/2 tsp cardamom powder
• - 2 tbsp ghee
• - 2 tbsp cashews
• - 2 tbsp raisins
• - Pinch of saffron

Method

1. About payasam: Payasam is the sacred South Indian dessert, offered to deities and served at all celebrations. This version features moong dal and jaggery with coconut milk. Famous in All Tamil Nadu. The most common Pongal sweet dish Especially made during Pongal.
2. Prepare moong dal: If a grain or dal, wash and soak 20 to 30 minutes. Drain before use.
3. Use full-fat milk: Heat 1 litre full-fat milk in a heavy-bottomed pot on medium heat, stirring constantly.
4. Cook moong dal in milk: Add prepared moong dal to hot milk. Reduce to medium-low. Cook uncovered, stirring every 3 to 4 minutes, for 20 to 30 minutes until completely soft. Scrape sides regularly.
5. Add jaggery with coconut milk: Add 3/4 cup jaggery with coconut milk. If using jaggery, dissolve in 2 tablespoons warm water and strain first. Stir until fully dissolved. Taste and adjust sweetness.
6. Simmer to consistency: Simmer on low heat 5 to 8 more minutes. The payasam should coat the back of a spoon. It thickens as it cools — remove from heat slightly thinner than desired.
7. Cardamom and saffron: Add 1/2 teaspoon freshly ground cardamom powder. Add a pinch of saffron soaked in 2 tablespoons warm milk.
8. Fry garnishes: Heat 1 tablespoon ghee. Fry 2 tablespoons cashews until golden. Add 2 tablespoons raisins 30 seconds. Pour everything into the payasam.
9. Final taste: Adjust sweetness and consistency.
10. Serve: Serve warm or chilled. Thickens when refrigerated — thin with warm milk before serving. Keeps 2 to 3 days refrigerated.