Step-by-Step Instructions

1. 1.Roast Moong Dal

   Take 1 cup of moong dal in a pan and roast it well on medium heat until it turns light golden brown and aromatic, about 3-5 minutes.

2. 2.Soak Dal

   Transfer the roasted dal to a bowl, add 2 cups of water, and soak it for 1 hour. After soaking, drain the water.

3. 3.Prepare Coconut Mixture

   In a grinder, add 1/4 cup of coconut pieces and 2 cardamoms. Grind them coarsely without adding water.

4. 4.Cook Soaked Dal

   Add the soaked dal to a pot with sufficient water and cook it until the dal is soft and well done, about 10-15 minutes. You can test by pressing a dal between your fingers; it should mash easily.

5. 5.Melt Jaggery

   In a separate bowl, take 1 cup of jaggery. Add a small amount of water (about 1/4 cup) and melt the jaggery completely over low heat or by stirring until dissolved.

6. 6.Combine Dal and Jaggery

   Strain the melted jaggery syrup into the cooked dal to remove any impurities. Mix well.

7. 7.Add Salt and Coconut Mixture

   Add a pinch of salt to the dal and jaggery mixture. Then, add the coarsely ground coconut and cardamom mixture. Stir to combine all ingredients.

8. 8.Simmer Payasam

   Let the payasam cook for 5 minutes on low heat, allowing the flavors to meld and the mixture to thicken slightly. Stir occasionally to prevent sticking.

9. 9.Fry Cashews

   Heat 2 tablespoons of ghee in a separate pan. Add 1/4 cup of cashews and fry them until they turn golden brown.

10. 10.Add Cashews and Milk

    Add the fried cashews to the simmering payasam. Pour in 1 cup of milk and mix everything thoroughly. Cook for another 1-2 minutes until heated through.

11. 11.Serve Payasam

    The Pesarapappu Payasam is now ready. Transfer it to a serving bowl and enjoy warm or chilled.