Tuesday, October 16, 2012

Moong Dal Payasam/Pasi Paruppu Payasam

Pasi paruppu/moong dal - 1/2 cup, heaped
Jaggery (powdered) - 1/4 cup (add more if you are a sweet lover)
Milk - 1/2 cup
Water - 3/4 cup, approximately
Ghee - 1 tsp
Elachi - 1, powdered
Cashews - 4-6, broken into pieces

Fry moong dal with little ghee until you get the roasted fragrance (take care not to brown it too much). Add enough water and milk and pressure cook up to 3 whistles (for more richness cook fully in milk instead of adding water). After done, mix well in a mashing way and add powdered jaggery and elaichi to this. Now boil the payasam in low flame for 2 minutes and add milk/water as per the need to adjust the consistency.
Fry cashews in ghee and add it to the payasam and enjoy hot!

Recipe Courtesy: Rak's Kitchen


  1. you havent mentioned as when to add the elachi