Dessert traditionnel du sud de l’Inde Mung Payasa, au premier restaurant végan de l’Inde, « Carotts », partie 2/2

First, we are going to mix the cooked mung beans, with fresh pressed coconut milk. So, we mix this. Then we start heating it, and we add the organic jaggery to it for sweetness. So, you keep stirring it and bring it to a boil. You just cook it for a few minutes. Then once it starts boiling, just mix it once in a while. When you add jaggery and then boil the coconut milk. And now we are going to add some cardamom powder for flavor. After adding the cardamom, you don't cook for very long. Just a little boil and then you switch it off. Yes, so the sweet is done. We are going to garnish it with some almond slices. And some raisins. And that's it!