Parippu payasam

This is not exactly the original version of parippu payasam that is served in kerala during feasts and occasions. I have made some variations, like I have used condensed milk and it came out good.

Ingrediants -

1. 2 cups moong dal
2. Ghee - 3 tbsp
3. Jaggery - 250 gms ( Add 1.5 cups of water and boil the jaggery in this till it melts completely. Strain this jaggery water to remove any stones or undissolved particles. )
4. Condensed milk - 1 can ( About 400 ml)
5. Thick Coconut milk - 1 can ( About 400 ml)
6. Water - 4.5 cups
7. Sugar - To taste ( if required)

For seasoning -
1. Ghee - 2 tbsp
2. Dry raisins (Kismis) - 1 tbsp
3. Cashews - About 15 nos.
4. Coconut bits ( Thenga kothu) - Small pieces about 2 tsp ( optional)

Flavor -
1. 5 cardamoms (elaichi) - lightly powdered
2. Powdered dry ginger ( Chukku) - 1/4 tsp ( optional)

Method -
1. Wash the moong dal in water and drain off the water well.
2. In a pressure cooker ( without lid), add 3 tbsp ghee and roast the moong dal over medium heat for about 7 minutes.
3. Add 4.5 cups of water and pressure cook well for 3 whistles.
4. When the dal is done, mash it well with a spoon and let it cool down.
5. Take 3/4 th of the mashed dal and grind in a blender for 2 mins ( Do not blend too much).
6. Mix the ground dal with rest of the dal in pressure cooker.
7. Add jaggery water ( prepared as described in 3. in ingrediants) and mix well and cook on medium flame.
8. When this comes to a boil, add condensed milk and coconut milk.
9. Switch off the flame and mix well.
10. Taste and see if it is sweet enough. If required, add more sugar according to taste.
11. Fry the cashews, kismis and coconut bits in 2 tbsp ghee and add this into the payasam.
12. Add powdered elaichi and chukku.

Parippu payasam is ready.