This is my 25th blog post. To make this occasion special, I have shared a simple and sweet dessert recipe Pasi paruppu Payasam / Moong Dal 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 https://asmallbite.com a hit. Please do continue your support.
- 1/2 Cup Moong Dal / Paasi Paruppu
- 1/2 Cup Boiled Milk
- 1/2 Cup Jaggery
- 1/4 Cup Thick Coconut Milk (Optional)
- 3 tsp Ghee Link for ghee
- 10 Cashews / Raisins
- 1 Pinch Nutmeg Powder
- Few Strands Saffron (Optional)
- 2 Elaichi
- Water (To pressure cook dal)
Fry moong dal in the pan until a 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.
Pressure cook dal with little water for 5 whistles. Mash it well. Take a pan, immerse powdered jaggery, heat and melt it.
Now take another pan, add cooked moong dal and milk.
Take jaggery syrup and strain through a metal strainer. Cook for 5 minutes in low flame.
Add coconut milk, nutmeg powder, and mix well. Boil for a while. Add roasted cashews, raisins, elaichi and saffron.
Yummy and creamy Pasi paruppu Payasam is ready to serve.
Tips for Pasi Paruppu Payasam
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 Pasi paruppu Payasam. Also don’t boil the Moong dal Payasam too long after adding coconut milk, it gets curdled.