Pasiparuppu Payasam
Veg
Vegan
A light, pale-yellow payasam of split moong dal cooked in coconut milk with jaggery, cardamom, and a finishing flourish of ghee-fried cashews and coconut slivers. Less heavy than chana dal payasam, pasiparuppu payasam is the after-meal sweet of Kongunadu temple feasts and family celebrations.
Cuisines
Chettinad
Tamil Brahmin
Kongunadu
Madras
Best for
Dessert
Lunch
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1/2 cup | moong dal (yellow split gram) |
| 1/4 cup | jaggery |
| 1 cup | coconut milk |
| 1 cup | water |
| 1 tablespoon | ghee |
| 5 | cashew nuts |
| 5 | raisins |
| 1/4 teaspoon | cardamom powder |
| 1 pinch | salt |
Instructions
- 1 Dry roast the moong dal in a pan over medium heat until it turns golden brown and releases a nutty aroma.
- 2 Rinse the roasted moong dal and pressure cook it with 1 cup of water until soft and mushy.
- 3 In a separate pan, dissolve the jaggery in a little water over low heat and strain to remove impurities.
- 4 Add the cooked moong dal to the jaggery syrup and mix well.
- 5 Pour in the coconut milk and simmer for a few minutes, stirring continuously.
- 6 In a small pan, heat ghee and fry the cashew nuts until golden brown, then add the raisins and fry until they puff up.
- 7 Add the fried cashews and raisins to the payasam along with cardamom powder and a pinch of salt.
- 8 Mix everything well and let it simmer for another 2-3 minutes before serving.
Tips
For a richer flavor, use freshly extracted coconut milk and adjust the sweetness by varying the amount of jaggery.