Pasiparuppu Payasam - Moong Dal Payasam

pasiparuppu payasam or moong dal payasam- this is made with split green gram or moong dal which is cooked in jaggery syrup along with milk.

this is an updated post which i posted two years back and now am posting this here with new updates.pasiparuppu or moong dal payasam is the most popular payasam in South India and there are so many variations there too.Some make this with coconut milk and some make this with whole diary milk .Here i made this with milk and coconut powder both and this gives you more flavor and more texture to the recipe.

this is my Amma's favorite but i did not like this one much dont know why.But after shifting i really longing for this payasam recipe and last time Amma made when we visited home.Having that memories ,i made yesterday and also i have jaggery in my pantry.So had a thought to give a try on this and am sure you will surely enjoy this one as it has melt in mouth texture.The recipe is full of protein and nutrients there and you did not add sugar or condensed milk in the recipe.I added little walnuts and cardamom powder as we add usually for the kheer/payasam recipe.I have some walnuts which i bought last week,so i used it with ghee in the recipe.You can use cashews for the recipe as we did.lets move onto the recipe,

pasiparuppu payasam

payasam with green gram

Ingredients

• split green gram/pasiparuppu/moong dal - 1 cup soaked
• Jaggery - 1/2 cup grated
• coconut powder - 2 teaspoons
• Cardamom powder - a pinch
• ghee - 1 teaspoon
• walnuts - 4 nos broken into rough pieces
• milk or coconut milk - 1 tablespoon

Instructions

1. Soak the dal for 20 minutes before proceeding and pressure cook it with enough water upto 3 whistles.
   
2. Make the jaggery syrup with jaggery and few teaspoons of water and there is no consistency here.switch off the flame once it melted completely and came to boil.
3. Now heat ghee in kadai and add chopped walnuts there now add moong dal which is mashed completely with masher or spatula.(do not drain the water from moong dal)
4. Now add the jaggery syrup and stir it continuously(gram have the tendency to burnt at the bottom easily)
5. Add the milk and keep on stirring in low flame.Now add cardamom powder and coconut powder and mix it.
6. Add more milk if required and stir it and switch off the flame.
7. Garnish with roasted cashews and raisins and serve piping hot.

Check other kheer/payasam recipes too!