Heat a kadai in low flame. Dry roast the moong dal till a nutty fragrance comes. Once the aroma comes take the kadai off the stove and keep it aside and allow it to cool.

While the dal cools start grating the jaggery and keep it ready.(tip: 1.One of the specialty of this dish is its rich golden colour. It depends on the jaggery. So always get a dark golden/dark brown jaggery. 2. for people who prefer moderate sweetness 2 cups of jaggery will be fine. For those who prefer more sweetness can add 2.5 cups of jaggery.).

Take a deep vessel and boil 3 cups of water in it in low flame. As the water starts to boil add the roasted moong dhal to it.

Allow the moong dal to cook.

In the meantime, take a kadai and add 2 tbsp of ghee to it.

Add the cashew to it and roast them till they are golden brown.

Check if the dal has soften well as shown. If not, allow it to boil for some more time.

If the dal has softened, add grated jaggery to it.Stir well till the jaggery dissolves completely.

Take a small cup and add 4 tbsp of rice flour to it and make it into a semi thick paste.

Add the paste to the kheer and stir well.(Rice flour gives a nice consistency to the kheer. Without it the kheer would be quite watery.)

Now add the grated coconuts to the kheer and stir.(By now you would have started to get the rich aroma of the kheer.)

By now the kheer would have a semi-thick consistency and its beautiful aroma would engulf you.

Add 1tsp of cardamom powder to it to add a sweet fragrance to the kheer.

The Kheer is almost done. Add the roasted cashews to it and allow it to cook for 3 more minutes and switch of the stove.

Mouth-watering Paasi Paruppu Payasam/Moong Dhal Keer is ready. Serve it hot and enjoy.