- Paasi paruppu (moong dhall) – 1 cup
- Milk – 1 litre
- Jaggery – ½ cup
- Cardamom powder – ¼ tsp
- Cashews and raisins - few
- Cook the paasi paruppu in cooker and till it becomes soft.
- To this add the jaggery and allow to boil.
- Again to this add the pre-boiled milk and allow to boil.
- Add cardamom powder and switch off the stove.
- Fry the cashews and raisins in ghee and add to the paayasam
- Can be served hot or cold.