Pasi Paruppu Payasam

                     Pasi Paruppu Payasam: A Simple and Delicious South Indian Delight

Pasi Paruppu Payasam, also known as Moong Dal Payasam, is a traditional South Indian dessert made from yellow moong dal (split green gram). This sweet treat is especially popular in Tamil Nadu and Kerala, where it is often served during festivals, celebrations, and special occasions. The nutty flavor of moong dal combined with coconut milk and jaggery creates a warm, comforting dessert that is perfect for any sweet craving.

In this blog post, we’ll go through the steps to make Pasi Paruppu Payasam, including tips to get that perfect creamy texture and rich flavor. Whether you're an experienced cook or a beginner, this recipe is easy to follow and is sure to impress your family and friends.

Ingredients

1/2 cup yellow moong dal (split green gram)

1 cup coconut milk

1/2 cup jaggery (adjust to taste)

2 cups water

1/4 cup milk (optional for creaminess)

2 tbsp ghee (clarified butter)

1/4 tsp cardamom powder

10-12 cashew nuts

8-10 raisins

Instructions

Step 1: Roast the Moong Dal

1. Dry roast the moong dal in a pan on medium heat until it becomes slightly golden and releases a nutty aroma. Roasting the dal brings out its flavor and helps keep the payasam from becoming too mushy.

Step 2: Cook the Moong Dal

1. Once roasted, rinse the moong dal thoroughly in water.

2. Transfer the dal to a pot and add 2 cups of water.

3. Cook the dal until it is soft and can be mashed easily. You can cook it in an open pot or use a pressure cooker for faster results.

Step 3: Add Jaggery

1. Add jaggery to the cooked dal, stirring until it completely dissolves. You can adjust the amount of jaggery based on your preferred level of sweetness.

2. Let the mixture simmer for 5-7 minutes, allowing the flavors to blend.

Step 4: Add Coconut Milk and Cardamom

1. Reduce the heat to low, then add coconut milk to the dal mixture. Do not let the coconut milk boil too much, as it can curdle.

2. Add the cardamom powder for a delightful aroma and flavor.

3. Stir well and let it cook on low for 3-4 minutes, ensuring the payasam doesn’t boil vigorously.

Step 5: Add Cashews and Raisins

1. In a separate pan, heat ghee and fry the cashew nuts and raisins until the cashews turn golden brown and the raisins puff up.

2. Add these to the payasam mixture and stir gently.

Tips for the Perfect Pasi Paruppu Payasam

Adjust the consistency: If the payasam seems too thick, add a bit of milk or water. The payasam tends to thicken as it cools.

Use fresh coconut milk if possible, as it gives a more authentic taste than store-bought canned milk.

Try different sweeteners: While jaggery is traditional, you could experiment with brown sugar or palm sugar for a unique twist.

Add a touch of saffron for color and flavor. A few strands soaked in warm milk can make the payasam more aromatic.

Serving Suggestions

Serve the Pasi Paruppu Payasam warm or at room temperature. Garnish with extra roasted cashews or a sprinkle of cardamom powder for a beautiful presentation.

Why Pasi Paruppu Payasam?

This dessert is not only delicious but also nutritious. Moong dal is a good source of protein, and jaggery provides minerals like iron. The use of coconut milk instead of dairy makes it lighter on the stomach and is ideal for people with lactose intolerance.

Pasi Paruppu Payasam holds a special place in South Indian cuisine, and its simplicity and rich flavor make it a perfect addition to any meal. Whether it’s for a festive occasion or simply to satisfy a sweet craving, this payasam recipe will never disappoint.

Enjoy making this delightful dessert, and let the aroma of roasted dal and coconut milk fill your kitchen! Happy cooking!