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

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
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 and add the 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 🙂