- Split mung dal / skinless split green gram /cherrupayar parippu – 3/4 cup
- Jaggery syrup – 2-2.5 cups or to taste
- Medium-thick coconut milk – 1/2 can mixed with enough water or 1.5 – 2 cups
- Thick coconut milk – 1/2 cup
- Cumin powder – 1/2 tsp
- Chukku podi / dry ginger powder – 1/4 tsp
- Cardamom powder – 1 tsp
- Cashew nuts – 10 – 15
- ½ cup fresh milk boiled and cooled
- Salt:- 1 pinch
- Coconut bits (thenga kothu) -2 – 3 tbsp
- Ghee – 1 tbsp
Take a pan and roast the Cherrupayar (mung dal) till golden brown, wash it well and cook it in the pressure cooker adding 2.5 cups of water for one whistle.
Meanwhile melt the jaggery in 1- 1.5 cup water in any heavy-bottomed pan, at medium heat. Stir until it reaches a light syrupy consistency. It would not take more than 10 – 15 mts.
Open the pressure cooker when the pressure releases. Mash the Cherrupayar (Mungdal) really well with the back of a spoon
Take an Uruli or any heavy bottom vessel. Add it to the jaggery syrup and Cherrupayar (Mung dal). Cook for a few minutes at medium heat. When it thickens, Add few spoons of ghee and mix well. (like Halwa consistency) and nicely stir. It will slightly turn its colour and give a nice aroma.
Add 1.5 – 3 cups of coconut milk. Mix well and cook at medium-low heat. Till it thicken
ix the thick coconut milk along with boiled fresh milk. Now add cumin powder, dry ginger powder and cardamom powder add to the payasam. (Cumin & ginger powered reduces stomach swelling )
Finally add the fried cashews, coconut bits and 1/2 tsp ghee (optional). This payasam tends to thicken over time. Serve warm or cold.