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    Home » Recipes » Payasam

    Pasi Parupu | Payatham Parupu Payasam

    Published: Feb 10, 2014 · by Nisha

    Jump to Recipe Print Recipe
    From everyday Dal tadka and Sambhar to the exotic Dal makhani, Channa Masala and Sundal varieties prepared during the festive season, lentils feature as an indispensable ingredient in Indian cooking. Every region has its own native dish with lentils. One of the best way to intake proteins for the vegetarians.
    Payatham Parupu Payasam
    This moong dal payasam is one of the traditional and must have during most of the festive seasons. Moong dal cooked in milk and jaggery, simplest of the payasam dish.
    Payatham Parupu Payasam
    Payatham Parupu Payasam
    Print
    Pasi Paruppu Payasam | Payatham Paruppu Payasam
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins
     

    Moong dal cooked in milk and jaggery topped with roasted cashews, raisins and coconut.

    Course: Dessert
    Cuisine: Indian, Tamil Nadu
    Servings: 3
    Author: Nisha
    Ingredients
    • 3 tablespoon Pasi Parupu | Moong dal
    • 1-½ tablespoon Kadalai Parupu | Channa Dal
    • 1 tablespoon Arisi | Rice (optional)
    • ½ Cup Vellam | Jaggery (1, 2)
    • ¾ Cup Paal | Milk (3)
    • 2 tablespoon Ghee | Clarified Butter
    • 1 tablespoon Munthiri , Thirachai | Broken cashews and Raisins
    • 2 no's Elakai | Cardamom pods , Crushed
    Instructions
    Pre Work
    1. Heat a pan on medium flame and add a teaspoon of ghee. Add the cashews and fry them until they turn golden brown. Remove. Then add the raisins and remove them as soon as they swell and turn translucent.

    2. In the same pan add a teaspoon of ghee, add the dal and rice; roast them until they turn lightly golden brown and emits a nice aroma.

    3. Pressure cook them with twice the amount liquid (water), preferably half water and half milk. It should be well cooked.

    4. Boil the milk and keep it aside. Refer notes as well. 

    Preparation
    1. In a heavy bottomed pan, add the dal mixture and keep stirring it for about a couple of minutes.

    2. Then add the jaggery and allow it to dissolve completely; while stirring it frequently.

    3. Once the jaggery dissolves, add the milk and stir it. Allow it to come to a boil and then add the fried cashews and raisins.

    Recipe Notes
    1. The colour of the payasam will vary from a light yellow to nice golden yellow depending on the type and quality of jaggery. You can substitute jaggery with sugar.
      I generally use half the amount jaggery and sugar in this recipe. Keep the amount of jaggery as a standard and adjust according to your taste.
    2. Generally payasams can either be scooped or can drink it. The amount of milk mentioned in the recipe will yield a thick payasam. You can increase the quantity of milk if and dilute it if you prefer it that way.
    3. I prefer to addRecipe Snippetsboiled milk to a payasam as there are chances of milk curdling if it is cold or unboiled.
    4. You can also add roasted desiccated coconut as toppings, along with cashews and raisins.

    View other "Payasam" recipes

    • Parangikai (pumpkin) Payasam
    • Kadalai Mavu Payasam | Besan Kheer
    • Carrot Kheer or Carrot Payasam
    • Vermicelli Kheer | Semiya Payasam

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    Reader Interactions

    Comments

    1. Poornima Molri says

      March 05, 2014 at 4:50 pm

      love this payasam... my mom makes it really good... oooh i miss it so much. This here looks droolworthy.

      Reply
    2. Priya Sreeram says

      February 16, 2014 at 1:31 am

      hey nisha, long time ! how r u gal ? neat pics; this is one of my favourites 🙂

      Reply
    3. Srivalli says

      February 15, 2014 at 11:04 am

      Such a beautifully presented dish..nice payasam...

      Reply
    4. Priya Srinivasan says

      February 14, 2014 at 4:09 pm

      Delicious Payasam!! Amma makes it often for friday pooja!! 🙂 Looks yum

      Reply
    5. Chef Mireille says

      February 13, 2014 at 1:55 am

      a great way to have protein in a sweet dish

      Reply
    6. Suja Ilangovan says

      February 11, 2014 at 11:08 pm

      Sounds & looks so delish, Nisha!

      Reply
    7. Janani says

      February 11, 2014 at 9:47 pm

      wowooooo I love this so much last time I had this was 6 yrs before I miss drinking this where do u live???? hehehhe I will come and slurp it fully.

      Reply
    8. Pavani N says

      February 10, 2014 at 10:18 pm

      That is such a delicious payasam. Love the use of dals in it.

      Reply
    9. Nalini's Kitchen says

      February 10, 2014 at 6:17 pm

      Authentic and creamy looking payasam,delicious one..the cups look so cute.

      Reply
    10. Manjula Bharath says

      February 10, 2014 at 5:01 am

      A very traditional and yummy payasam 🙂 makes me drool here .. love the cute mugs 🙂

      Reply

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    About Nisha

    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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