paruppu payasam

ingredients

Fry green gram dhal with little ghee in a low flame for 5 to 10 minutes.
Add 1/2 cup of water or milk to the dhal in a vessel and pressure cook for 2 whistle. The dhal should not be over cooked.
After cooked well smash the dhal and keep aside.
Mix jaggery in a small quantity of water and filter it.
Add the Jaggery extract to the payasam keep boiling for 5 minutes.
To get the payasam consistency add some more water or milk.
Fry cashewnuts and raisins in the ghee and add to the payasam.
Add cardamom powder also.
Serve hot. Grated coconut can also be added to this payasam for more taste.