Yellow Mung Beans Sweet Dish/Pasi Paruppu Payasam

Pasi Paruppu Payasam is a traditional desert – generally prepared during a festival day. It forms part of a five course meal. It is a tasty rice desert rich in protein.

Ingredients

Yellow Moong Dal (Pasi Paruppu / Skinned Green Gram) – ¾ cup

Jaggery (Gud) – ¾ cup

Ghee – 1 ½ tbsp

Grated Coconut – 1 cup

Cashew Nuts – 2 tbsp

Kismis (Raisins/Sultanas) -2 tbsp

Cardoman (Elaichi) Powder – ¼ tsp

Method

Heat ¼ tsp of Ghee in a pan and roast Moong Dal in medium flame till it turns golden brown. Cook this Dal in pressure cooker for 2 to 3 whistles or till it is completely cooked.

In the meantime, dissolve the Jaggery in ¼ cup of water and boil it.

When the Jaggery is melted, strain through a trainer and discard the sediments and impurities.

Mash the cooked Dal. Take it in a pan. Add the Jaggery syrup.

Mix well without any lump. Simmer them for 4 to 5 minutes in low to medium flame.

Add Coconut milk & Elaichi Powder. If the consistency is too thick, add more water or hot full milk. Allow to simmer in medium flame.

Heat the remaining Ghee in a small pan, add Cashew Nuts and stir for 30 seconds. Add the Kismis.

Transfer this to the Payasam. Cover the Payasam with a lid and put off the flame.

Done! Serve this Payasam hot or cold.

Note:

The Dal must be mashed well

Add or reduce the quantity of Jaggery to suit taste.