Pasi Paruppu Payasam

Pasi paruppu payasam is a South Indian kheer prepared with Moong Dal and Jaggery. An easy, quick and healthy dessert. It is mostly accompanied with masala vadai and is served as a part of South Indian Meals. Easy Festival recipe and kid's favourite recipe. Please check below for step wise instructions and pictures for preparing South Indian Pasi Paruppu Payasam.

Preparation Time: 5 mins

Cook Time: 25 mins 

Ready In: 30 mins 

Yields: 3 Servings


Ingredients:

Yellow Moong dal / Pasi paruppu	1/2 Cup
Powdered Jaggery	1/2 Cup
Ghee	1 tbsp
Cashews	10
Raisins	10
Cardamom	1
Shredded coconut	2 tsp

Instructions:

• Wash and pressure cook moong dal  for 4 whistles till it turns soft. 

• Heat Ghee in a pan. Add cashews and cardamom. when cashews starts to turn golden colour, add raisins. Fry for 20 -30 secs till raisins become fluffy. 

• Reduce to low flame. Add dal and powdered jaggery and  mix it for 2-3 minutes. Switch off the stove and lastly add grated coconut .

Tips:

•  To get rich flavour, add 1/2 cup of milk before adding jaggery.
• Adding coconut is optional.
• If you are planning to serve chilled payasam, add extra 1/4 cup jaggery and 1/2 cup milk.
• Cardamom can be replaced with 1/4 tsp cardamom powder.