This is my 25th blog post. To make this occasion special, I have shared a simple and sweet dessert recipe Pasiparuppu 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.
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 Moong dal Payasam too long after adding coconut milk, it gets curdled.