Pasiparuppu ( moong dhal ) – 1/2 cup
Water- 3 cups ( 1:6 ratio)
Jaggery – 1 cup
( pasiparuppu : jaggery – 1: 2 )
Cardamom – 1 tsp
Pachai karpooram – 1/4 tsp
Nutmeg – pinch
Milk – 1/2 cup
Ghee – 5 to 6 tsp
In a pan, add 1 to 2 tsp ghee, add 1cup pasiparuppu and saute. Do not allow it to change colour. Just saute until it releases a nice aroma. Now add 3 cups of water. Boil until the pasiparuppu is well cooked to a mashed consistency. Add more water if necessary. While this is cooking, add 1 cup of jaggery to little bit of water and heat until all the jaggery dissolves. Pour this jaggery to the already cooked pasiparuppu. Mix well. Add cardamom, pachai karpooram, nutmeg. Cook in low flame for atleast 5 to 10 minutes for the flavours to be absorbed. Add 2 tsp ghee. Add 1/2 cup milk to this and cook for 2 minutes. Do not cook for more time after adding milk. In a pan, add 2 tsp ghee, fry cashews to golden brown and add this to the payasam.
Variation 1- Grind few cashews using milk to a paste and add this to payasam
Variation 2- Instead of milk add coconut milk to payasam.