From Kerala - Recipe for Parippu Payasam

1. Heat half the clarified butter or ghee in a non-stick pan. Add the split green gram, coconut and cashew nuts. Stir continuously to roast until a little colour develops. Add the freshly grated coconut and stir for a minute.

Blend to make a paste:

2. Remove from the heat. Place all the roasted ingredients in a food processor to blend into a fine paste. Keep aside.

3. To make the jaggery syrup, dissolve jaggery in a little water and strain. Boil to make a thick syrup. Add the reserved ground paste, coconut and cardamom to the jaggery syrup. Cook until it attains a fondue like consistency. Pour into bowl.

For the hot garnish:

4. In a separate pan, saute raisins and the remaining crushed cashew nuts in ghee.

5. Garnish the payasam with cashew nuts and raisins.