Pasi Paruppu Payasam Recipe | moong dal payasam
A light, creamy, scrumptious kheer, very common in South India prepared with yellow split moong dal, jaggery, and coconut milk.
Servings3 -4 people
INGREDIENTS ( 1 CUP = 240 ML )
- 1/2 cup yellow split moong dal (100 grams)
- 3/4 cup grated coconut
- 1.5 cups warm water
- 3/4 cup powdered jaggery
- 1/2 tsp freshly crushed cardamom
- A pinch of grated nutmeg optional
- 2 tbsp ghee (clarified butter)
- 8-10 cashew nuts
- 7-8 raisins
INSTRUCTIONS
Extracting Coconut Milk
- For the 1st extract: Take the grated coconut in a blending jar by adding 1 cup of warm water and blend for a few seconds. Extract the thick milk in a bowl by squeezing with hand. Then set aside.
- For the 2nd extract: For the thin coconut milk transfer the already ground coconut to the blender followed by ½ cup of warm water and blend for a few seconds. Again strain the milk in another bowl by squeezing with a hand and set aside for later use.
Cooking Moong Dal
- Rinse the moong dal well in running water. Then soak for ½ an hour.
- Pressure cook the dal with 1 cup and a little more water and cook over medium flame until 4-5 whistles. Let the pressure settles down on its own.
- Once done open the lid and check the moong dal. The dal should be cooked well.
Making Pasi Paruppu Payasam Recipe
- In the cooked moong dal add thin coconut milk. Mash the dal with a spoon.
- Add jaggery and stir continuously. Cook until mixture comes to semi-solid form. Make sure the dal doesn't stick to the bottom.
- If your jaggery contains impurities. Just boil the jaggery with a little amount of water. Once bubbles start to appear, sieve it and let it slightly cools down. Then add the jaggery syrup to the dal.
- Add crushed cardamom, grated nutmeg, and thick coconut milk. Simmer the flame and cook for 5 minutes more. Then turn off the flame. Don’t cook the dal longer after adding thick coconut milk. It can curdle.
- Heat ghee in a small pan. Add cashew nuts. Stir for a minute. Add raisins and stir until raisins swell and cashews turn golden.
- Then pour the ghee with cashews and raisins in the payasam and stir to mix.
- Moong dal payasam is ready to serve. Serve warm or chilled as you wish.
Notes
- For the best result, soak the dal for at least 20 minutes before cooking. Skip it, if a shortage of time.
- Fresh coconut milk is the best. If not available, store-bought ready-made coconut milk could be used as well. Alternatively, you can use full-fat whole milk or condensed milk or khoya to enhance the taste.
- I have used organic jaggery. If your jaggery contains impurities. Boil it with a little amount of water. Once bubbles start to appear, strain it and wait until slightly cools down. Then pour the jaggery syrup in the dal.
- Jaggery could be replaced with sugar.
- Adjust the sweetness as per your tastebud.
- Ghee or clarified butter could be substituted with coconut oil.
- To enhance the texture and nutritional value, mixed nuts could be added as well.
