Pasi Paruppur Payasam is a traditional South Indian Payasam made of moong dal and jaggery. This is very healthy payasam and is made during festivals. Moong dal should be lightly roasted in a tsp of ghee, pressure cooked and then payasam should be made. If you roast the moong dal and make payasam the entire house would be spread with divine aroma and the payasam tastes awesome.
Hi friends, as I was enjoying my vacation in Georgia for a week I could not post very often. I kindly apologize for the same. We had a great time viewing the frozen lake, snowy mountains, beautiful Tbilisi city and of course had all different types of the delicious Georgian food. Still, I’m continuing my vacation in Chennai. As I am in vacation mood and enjoying with my in-laws feeling so much excited. My kitchen is closed almost for 2 weeks.
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As New Year is nearing I was thinking I should not slow down anymore. So thought of sharing something sweet and this delicious and healthy Pasi Paruppu Payasam came into my mind. So with this sweet note, I am presenting here this delicious payasam to you all. Now let us see how to prepare this recipe.
- 1/2 cup Pasi Paruppu/Moong Dal
- 1 Cup Jaggery
- 1 pinch salt
- 1/4 cup Coconut grated
- 10 Cashews
- 1 tsp Ghee
- 1 tsp Cardamom/Elachi powder
- Heat a pan add a tsp of ghee. When ghee melts add cashews and roast it until golden brown. Once done remove cashews and set aside. In the same pan add grated coconut and roast for a min. Once done remove and place it on a plate. Again, in the same pan roast the moong dal until a nice aroma comes. Do not let the color of the dal to change.
- In a pressure cooker add roasted dal and one and a half cups of water and pressure cook for 3 whistles. Let it be there until pressure releases completely. Then remove the lid and mash the moong dal slightly. Don't make to smooth paste. It should be litte coarse in texture as shown.
- In another pan add jaggery and 1/4 cup of water and bring it to boil. Let the jaggery dissolve completely. Filter the jaggery water to the cooked and mashed moong dal. Add water and adjust the consistency if necessary.
- Boil the payasam on a low flame. Once it reaches the desired consistency, add salt, grated coconut, and cardamom powder. Mix thoroughly, garnish with cashews and switch off the flame. Serve hot or cold.
- You need to roast moong dal in ghee until a nice aroma comes or else you will get the raw taste.
- After cooking moong dal mash it coarsely. Do not mash it like a paste.
- Adjust water accordingly as it would thicken once it gets cool down.
- You can even add a small pinch (size of one moong dal) of edible camphor as it would give a divine taste. If you add more it will overpower and give a bitter taste.
You might also like Ada Pradhaman, Carrot Badam Kheer, Macaroni Payasam.
Healthy and delicious Pasi Paruppu Payasam is ready to relish.
Query – do we wash the moong dal before roasting? Thanks
Made this for my daughter’s first birthday 🎈 Came out yummy.
Happy birthday wishes to your daughter. Thanks a lot 🙂