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Home » Recipe Index » Desserts And Sweets

Pasi Paruppu Payasam Recipe

Last Modified: January 27, 2021

My amma makes many types of payasam. She makes some in a jiffy. Some she takes a while. Some she saves for those special days. And this she makes for those days when i fast the whole day or when i have a mouth ulcer. Moong dal is believed to have healing powers that will ease mouth ulcers and alos reduce the effect of acid formation that occurs in the stomach after a day without food or water. Quick and easy to prepare. This however is not made on auspicious days.

Recipe For Pasi Paruppu Payasam 
( Learn to make an easy pudding with mung lentils and jaggery)

Prep Time: 5 mins
Cook time: Under 30 mins
Source: Amma
Serves: 2 to 3
Cuisine: South Indian
Course: Dessert

Ingredients

Moong dal ¼ cup and 1 tbsp
Milk 1 cup
Jaggery ½ cup powdered

For Garnish

Ghee 3 tbsp
Cashews broken 2 tbsp
Raisins 1 tbsp
Cardamom powdered ¼ tsp

Directions

Saute the moong dal in ghee until aromatic. It burns quickly so be careful and do it on low flame. Takes about 5 mins.
Pressure cook the moong dal with 1 cup of water for 5 to 6 whistles.
Once done, mash the dal well and add the jaggery while it is hot. You can adjust the sweetness by adding less or more jaggery.
Mix the jaggery and the dal well. Add the milk to the mixture and combine well. Add the cardamom powder.
Simmer on a medium flame by stirring at frequent intervals for about 5 mins.
Saute the cashews in ghee first until they become light brown. Remove the cashews from the ghee and add the raisins to the ghee.
Saute the raisins in ghee until they puff up. Dont add them both together because raisins burn fast and dont taste well when over sauteed.
Add cashews and raisins with the ghee to the kheer and mix well.
Serve hot.

You can even garnish with tiny bits of coconut. I dont like it that way and so i did not opt that.

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Reader Interactions

Comments

  1. Food Home Delivery India says

    June 04, 2012 at 12:57 pm

    moong dhal payasam is one of the traditional recipes for specially south Indian… i like moong dhall payasam much more:)

    Reply
  2. Anonymous says

    October 17, 2011 at 3:21 pm

    when it is served cool also it tastes very yummy to the tummy

    Reply
  3. Hyma says

    October 15, 2011 at 4:54 pm

    this is a very healthy recipe too and a simple one to make. it is better to add boiled milk to the mix of dhal and jaggery. Sometimes, the jaggery will cause the milk to curdle when u boil …thght I can share a tip:-)

    Reply

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Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

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