Pasi Paruppu Payasam | Indian Dessert Recipes | Festival Recipes

Pasi Paruppu or Payatham paruppu Payasam is one the traditional South-Indian dessert recipes which is prepared during festival or family gatherings and feasts. One of the easiest recipe which is nutritious too. Addition of coconut and cashew paste makes it taste heavenly and rich. The same Payasam is made in a very thin consistency without much richness during vrat days especially on Ekadasi day and it is called as 'Payatham Kanji'. Enjoy this guilt-free dessert anytime..

Blogging Marathon - Wk4, Day1

Theme - Indian Desserts

Preparation time - 5mins

Cooking time - 20-25mins

Serves - 4

Ingredients:-

Moong dal / Pasi paruppu - 1/2cup

Channa dal / Kadala paruppu - 2tblsp

Jaggery - 1/2cup (adjust to your taste)

Coconut, grated - 1/4cup

Cashewnuts - 1tblsp

Ghee - 1tsp

Elaichi / Cardamom - 4-5, powdered

Milk - 1/2cup (adjust to consistency)

Method:-

1.  Heat 1/2tsp of ghee in a pan, roast the Dals / lentils for 2mins until aromatic. Add twice the amount of water and pressure cook for 4-5 whistles or about 10mins. Dals cook faster, so DO NOT cook for longer as it makes it like a thick paste. Alternatively, after roasting, just add enough water and let it cook in the pan itself. But, this process takes longer time.

2.  Once Pressure comes down, open the lid, add Jaggery and stir continuously until it dissolves completely and comes to a boil. Keep the heat on medium only. Here, I had added Jaggery directly as the one we get here is very pure. Ideally, you have a add some water to Jaggery and bring to a boil. Then, strain it through a cloth to remove impurities and add to the cooked Dal.

3.  Meanwhile, grind coconut and few cashews into a fine paste and add it to the Dal-Jaggery mixture. Let it boil on medium heat for another 3-4mins.

4.  Switch off the flame, add powdered elaichi and milk. Payasam thickens as it cools. So add milk accordingly. DO NOT add milk while heat is on. Sometimes, it makes the Payasam curdled.

5.  Roast the remaining cashews in 1/2tsp ghee and top it on the Payasam.

Serve when warm or it tastes great even if cooled. Healthy Paruppu Payasam can be quickly done as a 'Neivedhyam' (offering) to God or to make any occasion special. 

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