Pasi Paruppu Payasam

    Moong dal cooked in milk and jaggery topped with roasted cashews, raisins and coconut.

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    • 3 Tbsp Pasi Parupu | Moong dal
    • 1-1/2 Tbsp Kadalai Parupu | Channa Dal
    • 1 Tbsp Rice (optional)
    • 1/2 Cup Jaggery
    • 3/4 Cup Milk
    • 2 Tbsp Ghee | Clarified Butter
    • 1 Tbsp Broken cashews and Raisins
    • 2 no's Cardamom pods, Crushed


    1. Roast both the dal and rice in a tsp of ghee until it turns slightly golden brown and emits aroma. -
    2. Pressure cook them with twice the amount liquid, half water and half milk. The mixture should be mashed well.
    3. In a heavy bottomed pan, add the mashed dal mixture and keep stirring it for about a couple of minutes.
    4. Then add the jaggery and allow it to dissolve completely. while stirring it frequently. Once the jaggery dissolves, add the milk and stir it. Allow it to come to a bubble, then add the fried cashews and raisins.

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