Parippu Payasam for Vishu

Moong dal - 1/2 cup ( 4 oz / 100 ml )
Water - 3/4 cup
Ghee- 1 teaspoon ( for roasting moong dal )
Melted jaggery - 1 cup ( 8 oz / 200 ml )
Thin coconut milk - 400 ml
Thick coconut milk - 100 ml
Raisins - 2 teaspoons
Splits of cashew nuts - 2 teaspoons
Ghee - 2 tablespoon (1 tablespoon for jaggery mixture and 1 tablespoon for frying cashew nuts and raisins )
Cardamom powder - 2 pinch

Cococnut milk : If unable to obtain fresh coconut milk, mix 50 g coconut powder + 400 ml water for thin coconut milk and 25 g coconut powder + 100 ml water for thick coconut milk.

1, Wash moong dal , spread it on a kitchen towel for drying.

2, Heat 1 teaspoon ghee in a kadai and fry dried moong dal on a slow heat till golden color. Keep aside. ( You may prepare this a day ahead if convenient ). Pressure cook moong dal with 3/4 cup of water for 15 - 20 minutes.

3, In a non -stick kadai / urli / heavy - bottomed vessel, heat 1 tablespoon ghee. Add melted jaggery and cooked moong dal. Saute slowly on medium heat for 4 - 6 minutes. You will get a nice aroma .

4, Add thin coconut milk. Mix well. Cover with a lid and cook on a slow heat for 30 - 40 minutes. You can notice a reduction in volume. Stir occasionally. Switch off the heat.

5, Finally add thick coconut milk. Mix well. Heat on a low flame for a couple of minutes. Do not bring to boil again.

6, Heat 1 tablespoon ghee in a kadai. Shallow fry cashew nuts and raisins till you get a golden color. Pour this fried raisins and cashew nuts over parippu payasam. Sprinkle cardamom powder. Parippu payasam is ready now. Do not heat / boil after adding these ingredients.