Pasi Paruppu Payasam / Moong Dhal Payasam

This is my sister's favourite.. She is big fan of Jaggery based sweets / Desserts. I prefer Semiya / vermicelli. Having done vermicelli recently I was wondering what else we can do for  Aadi perukku. I remember my mum used to make Paruppu payasam that I never made it till now (Can u believe it?). I decided to try it out. It came out pretty good.  I have doubled for my cooking because I had more guest coming. Blew should be good enough for family of 4 for a desert serving


Moong Dhal - 1 Cup
Coconut Milk - 1/2 Cup (I took 3 cups coconut and add hot water and run it in mixie (blender and squeeze the coconut for getting fresh coconut milk)

Water as required
Ghee - 1 teaspoon
Jaggery - 1/4 Cup (adjust to your sweet level)
Mixed Nuts - 2 tablespoon
cardamom (Elachi) - 1/2 teaspoon


Fry moong dal with little ghee until you get the roasted fragrance,It should be light brown in color
Add enough water(3/4 cup,approx) and pressure cook up to 3 whistles.
After done, mix well in a mashing way and add powdered jaggery to this.
Boil in low flame for 2 minutes and add Coconut milk/water as per the need to adjust the consistency. 
Add cardamom powder and mix well 

Fry mix nuts in ghee 

Add it to the payasam and enjoy it hot!