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.
is yet another favorite. However you can check out the entire collection of 28 Payasam Recipes on C4AS and 14 Payasam Recipes on Spice your Life!
Moong Dal Payasam | How to make Pasi Paruppu Payasam
1 cup Moong Dal
1 cup Jaggery
250 ml Milk
A Pinch Cardamon
2 tbsp Ghee
Method to prepare:
Fry the Moong dal for 4 to 5 minutes until you see it nicely roasted and aroma comes out.
Wash the dal a couple of times and take it in a pressure cooker.
Add three times the water and pressure cook for 3 whistles.
Once the pressure falls, add milk and cook in low flame till you get a creamy texture.
Add water/milk as required to get a thick consistency
Heat ghee in a small pan and roast the cashews.
Pour this over the simmering payasam.
Serve it hot