Paruppu Payasam

This payasam, I specially made for celebrating the Saraswathi Pooja.
Ingredients:
Bengal gram - 1 cup
Jaggery - 1 cup
Milk - 1/4 cup
Coconut milk- 1/4 cup
Cashewnuts - 12 (broken)
Raisins - 12
Cardamom powder - 2 pinches
Dry ginger powder - 1/4 tsp
Coconut slices - 1/4 cup
Ghee

Method:
Dry roast the bengal gram till the raw smell fades off.
Pressure cook them .
Remove the excess water.
Mash them coarsely.
In a pan add the jaggery powder and little water.
Let it boil. Remove the dusts by straining.
Now in the medium low heat add the jaggery and bengal gram.
Let this mixture thicken.
Now add the milk and let them blend well.
Add the cardamom powder and dry ginger powder.
Switch off the heat.
Add the coconut milk.
Finally add ghee roasted cashews, raisins, coconut pieces.
Serve warm.
Note:
When the payasam cools, it thickens. You can add little warm milk to make it thin.
I used tinned coconut milk.

Sent off to Saraswathi Iyer's "Sweets & Savouries" event and Shanthi Krishna Kumar's "Dussehra, Dhanteras and Deepavali".

Posted in: Sweet