Pasi Paruppu Payasam | Moong Dal Kheer | பாசிப்பருப்பு பாயசம் | Kerala Traditional Payasam

Ingredients :

Pasi Paruppu / Moong Dal - 1/2 cup Vellam / Jaggery - 3/4 cup Coconut Milk - 1 cup (first extract, Medium size Coconut) Coconut Milk - 2 cup (second extract) Cashew-nuts - 20 no Cardamom Seeds Powder - 3 no Ghee - 2 tbsp Water - 1 cup

Method :

Dissolve jaggery in boiling water and keep aside.

In a pressure cooker pan, dry roast pasi paruppu / moong dal, until very light golden brown colour. Add 2nd extract coconut milk, mix well and cook for 1 whistle. When all the steam escaped, open pressure cooker and mix well.

Filter jaggery syrup into cooked dal, mix well and cook for 5mins in simmer. Meantime, ghee roast cashew-nuts and keep aside. After 5mins, add roasted cashew-nuts and cardamom powder, mix well and remove from flame.

Finally add first extract coconut milk, mix well and ready to serve.

Serving Suggestion : Serve hot or chill with Murukku