Pasiparuppu or Moong dhal payasma is something i like but i do it on occasions. It is purely a South Indian sweet dish. This time am doing this for Vinayagar Chathurthi. People in Kerala do this payasam every year for Onam. In Tamil Nadu brahmins do it often for their poojas as neivethyam (prasadham).
It is a jaggery based dish where we do not use sugar. Jaggery is good for health. Sometimes jaggery may have dust and residues in it. So better dissolve jaggery in little water and sieve (filter) it to remove the impurities.
Will start our festive season with all sweets, and there is no better time to post this payasam as we have loads of festivals lined up.
My mom taught to choose small moong dhal for payasam. It cooks easily and also tastes different. She always cook dhal for payasam in pan and not in cooker. So it takes some time but you will love it. Cooking dhal in pan is the traditional way.
Ingredients:
Moong dhal - 1/2 cup
Jaggery - 1/2 cup
Warm Milk - 1/2 cup
Grated coconut - 1/4 cup
Garnish:
Ghee - 1 tsp
Cashew nut - 10 nos
Rasin - 10 nos
Cardamom - 2 nos (or 1/4 tsp cardamom powder)
Method:
1) Wash and soak moong dhal for 30 mins.
2) In a pan add 1 tsp ghee. Once melted add cashew nuts and raisins. Saute it until golden brown.
3) Keep it aside. In the same pan with the remaining ghee add soak mooing dhal.
4) Add water to the pan and cook for 15 mins in medium heat. Stir it at intervals.
5) Moong dhal should split and when u press a moong dhal with your finger it should get mashed.
6) At this stage add jaggery and stir continuously. It takes 2 -3 mins for jaggery to dissolve.
7) Payasam starts to get thick at this stage. Make sure you stir continuously. Add grated coconut.
8) Now add warm milk little by little and put the flame to sim.
9) Add cardamom powder and roasted cashew nuts and raisins.
10) Pasiparuppu or Moong dhal payasam is ready....
Note:
1) Also can cook pasiparuppu in pressure cooker until 2 whistle.
2) Moong dhal should not get fully mashed. If so it will be like porridge. So make sure moong dhal splits and mashes with little pressure with your finger.
3) Add more warm milk if you want a thin (watery) payasam.
4)You can store this for a day as we add coconut.
5) Do not reheat directly. First heat water in a pan and add this hot water a little to payasam and then heat the content.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
It is a jaggery based dish where we do not use sugar. Jaggery is good for health. Sometimes jaggery may have dust and residues in it. So better dissolve jaggery in little water and sieve (filter) it to remove the impurities.
Will start our festive season with all sweets, and there is no better time to post this payasam as we have loads of festivals lined up.
My mom taught to choose small moong dhal for payasam. It cooks easily and also tastes different. She always cook dhal for payasam in pan and not in cooker. So it takes some time but you will love it. Cooking dhal in pan is the traditional way.
Ingredients:
Moong dhal - 1/2 cup
Jaggery - 1/2 cup
Warm Milk - 1/2 cup
Grated coconut - 1/4 cup
Garnish:
Ghee - 1 tsp
Cashew nut - 10 nos
Rasin - 10 nos
Cardamom - 2 nos (or 1/4 tsp cardamom powder)
Method:
1) Wash and soak moong dhal for 30 mins.
2) In a pan add 1 tsp ghee. Once melted add cashew nuts and raisins. Saute it until golden brown.
3) Keep it aside. In the same pan with the remaining ghee add soak mooing dhal.
5) Moong dhal should split and when u press a moong dhal with your finger it should get mashed.
6) At this stage add jaggery and stir continuously. It takes 2 -3 mins for jaggery to dissolve.
7) Payasam starts to get thick at this stage. Make sure you stir continuously. Add grated coconut.
8) Now add warm milk little by little and put the flame to sim.
9) Add cardamom powder and roasted cashew nuts and raisins.
10) Pasiparuppu or Moong dhal payasam is ready....
Note:
1) Also can cook pasiparuppu in pressure cooker until 2 whistle.
2) Moong dhal should not get fully mashed. If so it will be like porridge. So make sure moong dhal splits and mashes with little pressure with your finger.
3) Add more warm milk if you want a thin (watery) payasam.
4)You can store this for a day as we add coconut.
5) Do not reheat directly. First heat water in a pan and add this hot water a little to payasam and then heat the content.
OR
Heat a bowl of water and place the payasam container inside the water bowl and heat.
6) If you do not add coconut you can store it for some more days. So coconut is optional.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
