Paruppu Payasam Recipe

Cook jaggery in a pan. Add some water once the jaggery starts exuding moisture.

Once fully melted, add the lentils gradually, and stir.

Slowly, add a mixture of milk and coconut milk. Raise the flame slightly and allow the mixture to come to a boil.

Before switching off the gas, season with cardamom powder.

Roast cashew nuts and raisins in ghee and pour over the payasam.