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You are here: Home / Indian Recipes / Kheer Payasam Varieties / Pasi Paruppu Payasam | பாசி பருப்பு பாயசம் | Festive Special Dal Kheer

Pasi Paruppu Payasam | பாசி பருப்பு பாயசம் | Festive Special Dal Kheer

August 15, 2013 By Sangeetha Priya 15 Comments

Whenever I make Pasi Paruppu Payasam | பாசி பருப்பு பாயசம் , it reminds my college days. I stayed in hostel for UG graduation, every sunday they allow parents to visit. Usually Parents bring more non veg items but I strongly insist them for this paruppu payasam and amma come with a big jar. Not only me, my friends also wait without taking hostel lunch for their arrival, since its a long journey for my parents to reach there…I am posting such a nostalgic recipe today and milk is purely optional, because by grandma makes this payasam without adding milk. Also don’t forget to add coconut pieces, tastes divine when you include it. Varalakshmi Vratam is performed by married woman for the well being of all the family members, especially to grant long life to their husbands. I wish all my readers (those who celebrate) Happy Varalakshmi Pooja (Friday Aug 16th, 2013) and may your dreams come true :-). To know more in detail, like how to perform the pooja with mantra, check this link.

Ingredients

Split Yellow Moong Dhal – 1/2 Cup
Jaggery – 1/3 Cup Or More
Dark Brown Sugar (Optional) – 2 Tbsp
Milk – 3/4th Cup
Cardamom Powder – 1tsp
Ghee – 2 Tbsp
Cashew nuts and Raisins – 1 Tbsp Each
Coconut Pieces – Few

Method

  • Wash the dhal and coat the kadai/pan with 1 tbsp of ghee.
  • Fry the dhal in medium flame may stick to the pan becoz of wetness, stir in medium flame.
  • Fry till dhal turns golden brown (Pic 1).
  • Remove and in the same pan add another 1 tbsp of ghee and fry the cashew and raisins.
  • If using coconut pieces slightly fry in the same ghee pan till light brown and keep aside.
  • Pressure cook the fried dhal with enough water for 3-4 hisses in medium flame (Pic 2).
  • You can mash the dhal, I cooked it well but i didnt mash becoz when it cooks with jaggery it turns mushy.
  • Melt the jaggery with enough water , filter impurities and add to cooked dhal (Pic 2).
  • Cook in medium flame for another few minutes, or till dhal mashes well with jaggery.
  • Now add boiled milk, cardamom powder, fried nuts, coconut pieces and allow to boil well (Pic 3).
  • When all together boils vigorously and payasam reaches the thick and right consistency, remove it from flame.
  • Can be served either hot or cold 🙂

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Filed Under: Fasting Recipes / No Onion No Garlic, Festival Recipes, Kheer Payasam Varieties, Kids and Infant Corner, Kongunadu Recipes, Traditional Kongu Foods Tagged With: aayutha pooja, cheru payaru payasam, dal, Dessert, Diwali, Drinks, festival recipes for varalakshmi, Festive Specials, gokula astami recipes, Indian Recipes, Indian Sweet, Indian Sweets and Snacks, kheer, kongu special payasam recipe, Krishna Jayanthi, nombu, nonbu, paruppu, pasi paruppu payasam, pradaman, quick fix recipe for sudden guest, sweet jaggery dhal porridge, Traditional Kongu Foods, vinayagar chaturthi, viradham, vratam, yellow split moong dhal payasam

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Reader Interactions

Comments

  1. Sona S

    August 18, 2013 at 1:44 am

    Delicious payasam, looks very yummy.

    Reply
  2. Priya Suresh

    August 17, 2013 at 12:59 pm

    My favourite payasam,never get bored of this..Love to have a huge glass.

    Reply
  3. Priya Anandakumar

    August 16, 2013 at 8:03 am

    Lovely and my favorite pay as am…

    Reply
  4. Priya R

    August 16, 2013 at 7:00 am

    one yum payasam 🙂 looks super inviting dear, can I steal that bowl?

    Reply
  5. Sangeetha M

    August 15, 2013 at 8:56 pm

    one of my fav payasam..looks so delicious n tempting..beautiful presentation n pics Sangee!

    Reply
  6. Navaneetham Krishnan

    August 15, 2013 at 5:00 pm

    Payasam and more payasam please because I will never complain. My fav among the many Indian desserts/sweets. Spot-on recipe for me to try out because I have all the ingredients at home. Hope, sincerely hope I can find the time this weekend. Adore the fragrant from cardamom and ghee.

    Reply
  7. prethika skm

    August 15, 2013 at 4:58 pm

    healthy protein rich dessert…its much fav payasam

    Reply
  8. Nalini's Kitchen

    August 15, 2013 at 4:04 pm

    super tempting payasam…

    Reply
  9. S.Menaga

    August 15, 2013 at 3:28 pm

    one of my fav payasam,superr!!

    Reply
  10. Rumana Ambrin

    August 15, 2013 at 3:23 pm

    Make me feel like cook right now… Delicious..

    Reply
  11. Veena Theagarajan

    August 15, 2013 at 2:15 pm

    one of my fav dessert

    Reply
  12. Reni

    August 15, 2013 at 2:14 pm

    Looks very tempting ! Delicious..Nice clicks too !

    Reply
  13. Beena.stephy

    August 15, 2013 at 2:05 pm

    Tempting paysam ..love it

    Reply
  14. Ramya Krishnamurthy

    August 15, 2013 at 1:34 pm

    my fav paysam akka super preparation perfect akka

    Reply

Trackbacks

  1. Kongunadu Special Vegetarian Lunch Menu | South Indian Thali - Nitha Kitchen says:
    December 12, 2018 at 12:25 pm

    […] Pottukadalai Ottu Pakoda Peanut Thattu Vadai | Thattai Jalebi (Soft Jangri) Paruppu Opputtu | Poli Paruppu Payasam Santhagaai (Sevaai) with Panchamirtham/Coconut Milk Tomato Sandhagaai (Savory String hoopers) […]

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