질문하기
Paruppu Payasam is a creamy Indian rice pudding infused with cardamom, saffron, and topped with nuts. This beloved dessert is served at family celebrations, festivals, and religious occasions across India.
Rinse the split moong dal thoroughly and pressure cook it with 2 cups water and 2 tbsp rice for 20 minutes on medium heat, until soft and mushy.
In a deep pan, melt 1 cup jaggery with 1/4 cup water over low heat, stirring until fully dissolved. Strain to remove impurities and set aside.
Heat 2 tbsp ghee in a small skillet, fry the cashews and raisins over medium-low heat until cashews turn golden and raisins plump. Remove from heat.
Combine the cooked dal and rice in a heavy-bottomed saucepan. Add milk and simmer over low heat, stirring frequently, for 15 minutes until thick and creamy.
Add the jaggery syrup to the dal-milk mixture and cook for 5 minutes on low heat; add cardamom powder, saffron, and half the fried nuts. Stir gently. Serve garnished with remaining nuts and saffron.
