Hesarubele Payasa (Yellow Moong dal pudding)

Today marks a special day to my family; fifteen years ago my mother-in-law departed this suffering world and joined the ultimate one - The God. We don't spend the day mourning but rather reminiscence our joyous moments with her and cook her favorite food. Sweets were her favorite especially hesarubele Payasa and kesaribath. Today we are enjoying those sweets and spend the rest of the day talking about her. Here's to the great human being, a wonderful mother and a very loving wife - May your blessing are always be with us Babby atte. I love you!

Ingredients: -

Hesarubele/Dhuli moong dal/split mung beans without skin - 1cup
Jaggery to your taste
Cardamom powder : 1/2tsp
Coconut milk about one cup
milk : 1 cups or more depending upon the thickness
Ghee for frying dry fruits like raisins and cashews ..if you are using it

Method: Pressure cook moong dal for just one whistle. Open the cooker once safe. Transport it to a bigger vessel, add jaggery, coconut milk and regular milk and boil it. Add cardamom powder and turn off the flame. Garnish it with friend cashews and raisins. Hesarubele payasa is ready; serve mild hot.
Helpful hints:- Make sure moong dal doesn't become mushy and paste when you pressure cook it. Its very important that you turn off the flame after one whistle or just before the first whistle. When you drink this payasa, you want the dal's solid texture. I have seen folks roast the dals before pressure cooking it. It is not necessary to do this. Roasting dals will only delay cooking process. It is very important you use coconut milk to bring out amazing taste to this recipe. Adding only milk will do but its just not the same taste folks. Add jaggery to your sweet level usually requires 1:1 moong : jaggery ratio. You can substitute sugar but seriously its not same taste. Do not use more than 1/2 spoon of ghee to fry nuts and dried grapes. I don't like heavy use of ghee to this payasam.