### TranslatedIngredients: 1-1/2 cups Milk,1 cup Coconut milk,1/4 cup Yellow Moong Dal (Split) - washed and soaked,2 tablespoons Chana dal (Bengal Gram Dal) - washed and soaked,2 tablespoons Fresh coconut - grated,1/2 cup Jaggery,10 Cashew nuts - halved,1 teaspoon Cardamom Powder (Elaichi),2 tablespoons Ghee ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Kerala Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making Paruppu Payasam, first heat ghee in a small pan on low heat,  add in the cashew nuts and roast on low heat until golden and crisp. Turn off the heat and keep aside.In a pressure cooker, combine the washed and drained chana dal and moong dal with 1 cup of water and pressure cook for 4 whistles. Turn off the heat and allow the pressure to release naturally. Mash the dals coarsely and keep aside.Once done, transfer the dals to a heavy bottom pan, add in the  milk, coconut milk, coconut, jaggery and cardamom powder.Stir and simmer the dal mixture until the jaggery dissolves and bring the mixture to a brisk boil. Turn the heat to low immediately and simmer for a few more minutes till the payasam reaches the desired consistency. Finally add in the roasted cashew nut and transfer the Paruppu Payasam into serving bowls and serve hot or cold.Serve the Paruppu Payasam Recipe Recipe with an Onam Sadhya made of Chickpea Sundal, Cabbage Thoran/Poriyal, Kuruku Kaalan, Sadya Parippu, Steamed Rice and Elai Vadam.