Pasi paruppu payasam | Moon dal kheer

Pasi paruppu / Moong dal payasam is traditionally done in south India. During festivals or for afternoon feast this kind of payasam is prepared. Wherever possible I like to add jaggery or brown sugar which is good than white sugar. In Tamilnadu many of them do with milk, in Kerala they do with coconut milk. I combined coconut with milk for this kheer. 

The moong dal should be fried for flavor. This creamy and delicious payasam or kheer is good for health too.

Ingredients:

• Pasi paruppu/Moong dal - 1 cup
• Jaggery - 1 cup
• Grated coconut - 1/2 cup
• Milk - 1 cup
• Cardamon powder - 1/2 tsp
• Coconut - 5
• Ghee - 1 tbsp

Method:

Heat a pan with moong dal and fry till aroma rises in a medium flame. Rinse the dal and transfer to pressure cooker with 2 cups of water.

Pressure cook for 15 minutes. After the pressure releases mash the dal using a masher or spatula. Heat a small pan and add a tbsp of ghee and fry cashews till golden brown. Keep aside. (Sorry for the jumbled picture)

In the blender add the grated coconut and grind. Add milk gradually and blend it. Filter the coconut and throw away the extract. Heat a sauce pan and add jaggery with 1/4 cup of water.

After the jaggery dissolves and start to boil, switch it off and filter through a strainer to remove impurities. Heat the filtered jaggery syrup in the pan and add the mashed dal.

Mix thoroughly. Add the coconut milk and cardamon powder let it boil for a minute. Switch it off. Transfer the fried cashews.

Serve with Medhu vada.

 Note:

• While grinding coconut water can also be used. For creamy and rich taste I added milk.