Pesara Pappu Payasam | Festival Special

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

Preparation :

1. Heat tbsp of ghee and roast cashew and raisins till brown.
2. Remove from pan, keep aside.
3. In the same pan, add the moong dal and roast it till a nice aroma emanates.
4. It turns a light brown shade.
5. Remove from pan and pressure cook the dal till soft.
6. In a vessel, melt jaggery in water and boil till the jaggery melts.
7. Remove scum.
8. In a heavy bottomed vessel, boil milk, stirring once in a while
9. Add the cooked mushy dal to thee milk and mix well.
10. Add jaggery syrup and keep stirring on low flame till well blended.
11. Add the cardamom pwd, cashews and raisins.
12. Serve warm or chilled.