Mung Bean Dessert Soup (Paruppu Paayasam)

• 1 cup toasted dehusked mung beans
• 1/2-2/3 cups jaggery or turbinado sugar
• 1 cup whole milk
• 1 cup coconut milk
• 5-6 pods cardamom seeds crushed
• 1/2 cup cashew nuts
• 10-12 strands Saffron
• 2 tablespoons raisins
• 1 tablespoon ghee

1. Cook the toasted mung beans till soft in adequate water.
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. Combine cashew nuts and coconut milk in a food processor and process to get a smooth paste.
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. 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. In a separate skillet, heat ghee & add the raisins. Saute on low heat till the raisins plump up.
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

beans, jaggery, milk, coconut milk, cashew nuts, saffron, raisins, ghee

Taken from food52.com/recipes/10616-mung-bean-dessert-soup-paruppu-paayasam (may not work)