Pasi Paruppu Payasam Recipe | Moong Dal Payasam (Kheer) - with Coconut milk & Javvarisi | My 50th Post

Sunday, September 08, 2013

Pasi Paruppu Payasam Recipe | Moong Dal Payasam (Kheer) - with Coconut milk & Javvarisi | My 50th Post

Yippee!! It's my 50th Post. I never realized till yesterday that this was going to be my 50th Post of the blog. It's been quite an awesome blogging journey, with new blogging friends and new recipes to learn and try each day. It gives me a great feeling, when people try my recipes and give me feedback. Coming to today's post, it coincidentally happened to be a Payasam recipe for celebrating my 50th post. Actually I have prepared this for Ganesh chathurthi special recipes. I tried my level best to give justice for my mom's recipe and I love to have it with banana. Here, we go for the detailed steps.

Ingredients:

Moong Dal (Pasi Paruppu) - 1 cup

Javvarisi(Sago) - 1/4 cup

Jaggery - 1/2 cup

Ghee - 1 tbsp

Thick Coconut milk - 1/4

Thin Coconut milk - as required(to cook moong dal & javvarisi)

Cashews - few

Raisins - few

Cardamom - 1/4 tsp

1. Dry roast the moong dal till nice aroma come. Don't burn the moong dal. Pressure cook the moong dal and javvarisi with thin coconut milk for 3 to 4 whistles. (You can cook in half coconut milk and half water or completely in coconut milk)

2. In a pan add the ghee and roast the raisins, cashews till it turns golden brown. Remove it and keep it aside.

3. In the remaining ghee, add the cooked moong dal, javvarisi and grated jaggery or jaggery solution(jaggery dissolved in water). Once the jaggery mixes well, add the cardamom powder and stir it.

4. Now add the thick coconut milk and bring it to single boil. Switch off the flame after adding the ghee roasted cashews and raisins.

Serve it hot or cold. I like having the paruppu payasam with banana. It's a yum combo. Do give it a try :)

Points to remember:

You can cut the coconut pieces finely and add at the end. It gives an awesome flavor to the Payasam.
If you feel your Jagerry may have impurities, then dissolve the Jaggery in water and strain to remove impurities. Add it along with the dal and coconut mixture and bring to boil.
Switch off the flame within few mins after adding coconut milk, else it may start to curdle.

Warm Regards,
Happy's Cook - Divya