Friday, November 15, 2013

Pasi Paruppu Payasam / Moongdal Kheer / பாசி பருப்பு பாயாசம்

Pasi Paruppu Payasam is a rich authentic south-Indian dessert prepared during festive occasions. My mom loves this delicious payasam. This is her version without using coconut milk. Karthigai Deepam Wishes to all my friends & readers who are celebrating ! This year it falls on 17th Nov 13. Enjoy the payasam on this special day..

Ingredients :- 
 Moongdal  ¼ cup
 Milk  2½cup
 Jaggery   ¾ cup
 Cardamom powder    ¼ tsp
 Cashewnuts   1tbsp
 Raisins   1tbsp
 Ghee  2-3 tbsp
Method :-

1). Heat 1 tsp of ghee in a low flame and add cashew nuts and raisins. When cashew nuts turns brown and raisins become pulpy, transfer it to a plate. Keep it aside.
2). In the same pan, roast pasi paruppu until you get a nice aroma and its color changes. Add milk to the dal and pressure cook for 3 - 4 whistles till its soft and mushy. Once the pressure releases, mix well in a mashing way.

3). Add jaggery to the cooked dal,
check for sweetness and add more jaggery if necessary. Keep it in low flame and bring it to a single boil. Let it cook until everything gets blended well. Finally add the roasted nuts, remaining ghee and cardamom powder and cook for a minute. Switch off !

Enjoy this creamy & delectable payasam, warm or chilled !
Notes :-
# Soak the fried moong dal for 10 minutes, it will get cooked quickly.
# As time goes the payasam will thicken, if it thickens up too much, add some more milk or water and stir well.
# Milk adds richness and enhances the taste. But, you can substitute milk with water for cooking dal. It tastes equally good.
# Dry roasting the moong dal is optional but it enhances the flavor.
# Cooking in pressure cooker makes the job easier than cooking it in a pan. 
# You can substitute sugar for jaggery. But, jaggery gives a unique taste to the payasam. 

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Related Posts :-

Click here for more :- Payasam/Kheer Recipes
Click here for more :- Moongdal Recipes
Click here for more :- Festival Recipes 


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