Pasi Paruppu Payasam Recipe

Cooking Directions

• STEP 1.Dry roast the moong dal until it turns golden brown.
• STEP 2.Pressure cook the roasted moong dal until soft.
• STEP 3.In a separate pan, melt jaggery in water to make a syrup.
• STEP 4.Add the cooked moong dal to the jaggery syrup and simmer for a few minutes.
• STEP 5.Add coconut milk and cardamom powder. Mix well.
• STEP 6.In another pan, heat ghee and roast the nuts until golden brown.
• STEP 7.Garnish the payasam with the roasted nuts and serve warm or chilled.

Cooking Tips

• Make sure to wash the moong dal thoroughly before roasting.
• You can adjust the sweetness of the payasam by adding more or less jaggery according to your taste.
• For a richer flavor, you can add a tablespoon of ghee while cooking the moong dal.

Storage and Serving

• Leftover payasam can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving, you can warm it up or serve it chilled, according to your preference.
• Garnish with additional roasted nuts before serving for an extra crunch.