Pasiparuppu Javvarisi Payasam

Ingredients

• Moong dal – ¼ cup
• Sago – ⅓ cup
• Powdered jaggery – ¾ cup
• Water – 1½ cups
• Thin coconut milk – 1 cup
• Thick coconut milk – ½ cup
• Ghee – 1 tsp
• Cashews, raisins and cardamom – as needed

Method

1. Lightly roast and cook the moong dal until soft. Cook the sago separately until tender.
2. Dissolve the jaggery in a little water and strain it.
3. Combine the dal, sago, jaggery syrup and thin coconut milk; simmer for 3–4 minutes.
4. Turn off the heat before adding thick coconut milk. Finish with ghee-roasted nuts, raisins and cardamom.