Pasiparuppu Payasam

Pasiparuppu Payasam

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

Moong Dal 1/2 cup Moong Dal
jaggery 1/4 cup Jaggery
Coconut Milk 1 cup Coconut Milk , thick
water 1 cup Water
ghee 1 tablespoon Ghee
Cashew 5 Cashew , nuts
Raisin 5 Raisin
cardamom 1/4 teaspoon Cardamom , powder
salt 1 pinch Salt

Instructions

  1. 1 Dry roast the moong dal in a pan over medium heat until it turns golden brown and releases a nutty aroma.
  2. 2 Rinse the roasted moong dal and pressure cook it with 1 cup of water until soft and mushy.
  3. 3 In a separate pan, dissolve the jaggery in a little water over low heat and strain to remove impurities.
  4. 4 Add the cooked moong dal to the jaggery syrup and mix well.
  5. 5 Pour in the coconut milk and simmer for a few minutes, stirring continuously.
  6. 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. 7 Add the fried cashews and raisins to the payasam along with cardamom powder and a pinch of salt.
  8. 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.