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Moong Dal Payasam is a creamy milk sweet made with split yellow moong dal with jaggery. This is a popular Indian Sweet made during Festivals.
When I checked for Puddings under the Make these desserts, I had planned to pick up different ones, however as it was expected I didn’t have time and ended up making regular payasam and I was really surprised to check that I haven’t shared this regular sweet till date.
This payasam is referred as paruppu payasam or pasi paruppy payasam in Tamil and Pasara pappu Payasam in Telugu. This along besides the Chana Dal Payasam is Hubby Dear’s favorite dessert. He doesn’t like Semiya Payasam and a total no to the Kheer with rice. So we do end up alternating with either of these two dals.
Moong Dal Payasam | How to make Pasi Paruppu Payasam
1 cup Moong Dal
1 cup Jaggery
250 ml Milk
A Pinch Cardamon
Cashewnuts
Wash and pressure the moong dal with enough water till it is cooked. It can be done for 2 to 3 whistles.
Once the pressure falls down, mash it well and add the milk and let it simmer.
Meanwhile melt the jaggery and cook for couple of minutes to thicken. Sieve to remove impurities if any.
Add the jaggery to the simmering dal, when it thickens enough, add roasted cashews.
Serve it hot
- 1cup Moong Dal
- 1cup Jaggery
- 250ml Milk
- A Pinch Cardamon
- Cashewnutsrosted
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Wash and pressure the moong dal with enough water till it is cooked. It can be done for 2 to 3 whistles.
-
Once the pressure falls down, mash it well and add the milk and let it simmer.
-
Meanwhile melt the jaggery and cook for couple of minutes to thicken. Sieve to remove impurities if any.
-
Add the jaggery to the simmering dal, when it thickens enough, add roasted cashews.
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Serve it hot
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Posted in: Indian Cook
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