Moong Dal Paysam

Ingredients:

Moong Dal ¾ cup

Water 2 ¼ cups

Ghee 3 tsp

Jaggery ½ cup

Cow milk 1 cup

Cashewnuts 3-4

Raisins 3-4

Cardamom powder ¼ tsp

In a pressure cooker, roast moong dal on low flame till aromatic and turn pale brown.
Add 2 cups water, 1 tsp ghee and pressure cook for 3 whistles or until the dal is properly cooked.
In a kadai, add jaggery and ¼ cup water and stir until the jaggery melts. Strain the jaggery liquid to remove impurities if any.
Add this liquid to the pressure-cooked moong dal, mix well and boil for a couple of minutes.
Add milk slowly on low flame making sure it does not curdle and keep stirring continuously.
Fill in the cupcake liners up to 2/3rd, add cardamom powder, fried nuts mix and serve hot.