Mung Bean Dessert Soup (Paruppu Paayasam)

1. 1

   Cook the toasted mung beans till soft in adequate water.

2. 2

   If using jaggery, add 1/8 cup of water and heat in the microwave for 2 minutes till it dissolves. Strain to remove & discard any grit that may be present.

3. 3

   Combine cashew nuts and coconut milk in a food processor and process to get a smooth paste.

4. 4

   Combine cooked mung and jaggery solution (or sugar) along with a cup of milk and heat gently to bring to a boil. add cardamom & saffron to the mixture.

5. 5

   Reduce the heat and add the cashew coconut milk paste & stir to combine well. Simmer till the dessert is hot, but not boiling. (coconut milk may separate)

6. 6

   In a separate skillet, heat ghee & add the raisins. Saute on low heat till the raisins plump up.

7. 7

   Add raisins to the soup. Chill overnight to let the flavors settle. Serve cold by itself or along with a side of adzuki beans tortellini. http://www.food52.com/recipes/10631_adzuki_beans_tortellini

* Per serving · 4 servings · Values may vary.