Paruppu Payasam

Ingredients:

• Green gram dhal - 200 gm
• bengal gram dhal - 100 gm
• Jaggery - 200 gm
• Coconut milk - 1 cup + 1 cup of second milk
• Cashew nuts - 6 to 10
• Cardamom - 2 pods
• Ghee - 1 tbsp

Method:

soak the bengal gram dhal for an hour.
Pressure cook the green gram dhal and soaked bengal gram dhal well together.

Mash it slightly.

To the crushed jaggery add a table spoon of water and dissolve it.

Filter and add the jaggery solution to the dhal stir and bring it to a boil.
Add the second milk and bring it to boil slightly.

Add the crushed cardamom.
Add the thick first milk and turn off the stove.

Fry the cashew nuts in ghee and add to the payasam.

Serve it hot or cold.