PARUPPU PAYASAM | MOONG DAL PAYASAM

 

I make this payasam very often next to aval payasam.My husband loves this a lot.I learnt this from my MIL.I make this payasam for stomach upset problems too. We all know moong dal is easy to digest and has the capability to cure stomach and mouth ulcers.For most of our festivals , this payasam will be in the menu for sure.

INGREDIENTS

For2-3 persons

Yellow moong dal – 1/ 4 cup Powdered jaggery – 1/4 cup ( minus 1– 2 tbsp for less sweetness) Ghee – 1tsp Cashews – Few Cloves – 2nos Cardamom powder – 1/4 tsp Coconut milk – 2 tbsp (OPTIONAL) Milk –  1/4 cup Water – As needed

METHOD

 

Take 1/4 cup of moong dal & roast in little ghee till u get nice smell. Then pressure cook it with required water. Remove the whistle , mash the dal well and add powdered jaggery. After the jaggery melts, it will start to boil and allow it to roll boil for sometime. Finally add cardamom powder.In a seperate pan add ghee , roast cashews and cloves. Add to payasam. After switching off the stove add little boiled milk or coconut milk as per the consistency.. Adding coconut milk gives extra flavour and richness. I add for guests . Close with a lid and enjoy after 30 mins.

 

 

 

POINTS TO NOTE

Sometimes we add milk along with jaggery or we cook moong dal in milk. But My MIL says to a avoid adding milk with jaggery  as it gives a curdled look to the payasam. So we always add coconut milk or Plain boiled milk only at the end ,ie . before switching off the stove. If u are planning to add coconut milk , reduce the amount of jaggery . To reduce the sweetness , add little more hot milk .. To increase the sweetness , prepare jaggery syrup separately and add to payasam. Boil for sometime. Adding cloves gives a nice smell to the payasam. So please don’t avoid it. Also u can add a zing of edible camphor for additional flavour. Initially u’ll find the payasam little watery, but it will thicken ..

 

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