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Pasi Paruppu Payasam / Moong Dhal Payasam

This is my sister’s favourite.. She is big fan of Jaggery based sweets / Desserts. I prefer Semiya / vermicelli. Having done vermicelli recently I was wondering what else we can do for 
Aadi perukku. I remember my mum used to make Paruppu payasam that I never made it till now (Can u believe it?). I decided to try it out. It came out pretty good.  I have doubled for my cooking because I had more guest coming. Blew should be good enough for family of 4 for a desert serving




Ingredients:


Moong Dhal – 1 Cup
Coconut Milk – 1/2 Cup (I took 3 cups coconut and add hot water and run it in mixie (blender and squeeze the coconut for getting fresh coconut milk)









Water as required
Ghee – 1 teaspoon
Jaggery – 1/4 Cup (adjust to your sweet level)
Mixed Nuts – 2 tablespoon
cardamom (Elachi) – 1/2 teaspoon


Method:


Fry moong dal with little ghee until you get the roasted fragrance,It should be light brown in color

Add enough water(3/4 cup,approx) and pressure cook up to 3 whistles.

After done, mix well in a mashing way and add powdered jaggery to this.

Boil in low flame for 2 minutes and add Coconut milk/water as per the need to adjust the consistency. 

Add cardamom powder and mix well 



Fry mix nuts in ghee 


Add it to the payasam and enjoy it hot!


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