Pasi Paruppu Payasam is a traditional desert – generally prepared during a festival day. It forms part of a five course meal. It is a tasty rice desert rich in protein.
Yellow Moong Dal (Pasi Paruppu / Skinned Green Gram) – ¾ cup
Jaggery (Gud) – ¾ cup
Ghee – 1 ½ tbsp
Grated Coconut – 1 cup
Cashew Nuts – 2 tbsp
Kismis (Raisins/Sultanas) -2 tbsp
Cardoman (Elaichi) Powder – ¼ tsp
Heat ¼ tsp of Ghee in a pan and roast Moong Dal in medium flame till it turns golden brown. Cook this Dal in pressure cooker for 2 to 3 whistles or till it is completely cooked.
In the meantime, dissolve the Jaggery in ¼ cup of water and boil it.
When the Jaggery is melted, strain through a trainer and discard the sediments and impurities.
Mash the cooked Dal. Take it in a pan. Add the Jaggery syrup.
Mix well without any lump. Simmer them for 4 to 5 minutes in low to medium flame.
Add Coconut milk & Elaichi Powder. If the consistency is too thick, add more water or hot full milk. Allow to simmer in medium flame.
Heat the remaining Ghee in a small pan, add Cashew Nuts and stir for 30 seconds. Add the Kismis.
Transfer this to the Payasam. Cover the Payasam with a lid and put off the flame.
Done! Serve this Payasam hot or cold.
The Dal must be mashed well
Add or reduce the quantity of Jaggery to suit taste.