Pesara Pappu Payasam

Ingredients:


1 1/2 lt milk
3/4 cup split yellow moong dal
1 cup jaggery (adjust)
1/2 tsp cardamom pwd
2 tbsps cashewnuts
1 tbsp raisins
1 tbsp ghee
1 1/2 cups water to pressure cook dal
1 1/4 cup water to prepare jaggery syrup

1 Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.
2 In the same pan, add the moong dal and roast it for approx 4 mts till a nice aroma emanates the kitchen and it turns a light brown shade. Remove from pan and pressure cook the dal till soft and mushy.
3 Take a cooking vessel, add jaggery and water and boil till the jaggery melts (remove scum). Turn off heat.
4 In a heavy bottomed vessel, boil the milk (1 1/2 lts), stirring once in a while and once the milk is boiled (it should reduce to a little over one litre), add the cooked mushy dal and combine well.
5 Next, add the jaggery syrup and go on stirring on low flame till well blended for at least 12-15 mts.
6 Add the cardamom pwd and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.