Pasiparuppu Payasam | Moong Dal Payasam (with coconut milk)
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This is my 25th blog post. To make this occasion special, I have shared a simple and sweet dessert recipe Pasiparuppu Payasam. Also Tamil New Year is nearing, so it is a double delight for me. Inspite of so many hurdles in blogging I have reached this 25th post. In this moment I am very thankful to all my viewers who made my blog asmallbite.com a hit. Please do continue ur support.
Recipe Cuisine – South Indian
Category – Dessert
Preparation + cook time – 30 Minutes
Serves – 3 to 4
Moong dal – ½ cup
Boiled Milk – ½ cup
Jaggery – ½ cup or little less
Thick coconut milk – ¼ cup (optional )
Ghee – 3 tsp
Cashews/Raisins – 10
Nutmeg powder – 1 pinch
Saffron – few strands (optional)
Elaichi – 2
Water – To pressure cook dal
1.Fry moong dal in the pan until nice aroma arises.Heat ghee in a pan fry cashews, raisins and cardamon. Keep it aside. Soak saffron in little milk. Take coconut milk extract.
2. Pressure cook dal with little water for 5 whistles.mash it well.Take a pan, immerse powdered jaggery,heat and melt it.
3. Now take another pan, add cooked moong dal and milk.
4. Take jaggery syrup and strain through a metal strainer. Cook for 5 minutes in low flame.
5. Add coconut milk, nutmeg powder, and mix well. Boil for a while. Add roasted cashews, raisins, elaichi and saffron.
Yummy and creamy Pasiparuppu Payasam is ready to serve.
1. Adjust sweetness as per your taste.
2. Always filter jaggery to remove impurities.
3. Add saffron for nice flavour.
4. Payasam should not be too thick or running consistency.
5. Adding coconut milk gives richness to the Pasiparuppu Payasam. Also don’t boil the Pasiparuppu Payasam too long after adding coconut milk,it gets curdled.