Payasam (Paruppu payasam)

Payasam is one of the desserts which south indian families prepare for festivals. I have explained in this the preparation in traditional style. This is one type made with moong dal (pasi paruppu) as main ingredient. Jaggery based dishes are always very good and healthier than white sugar.

Moong dal is good source of protein and dietary fiber and its low in fat and rich in potassium, calcium and B complex vitamins. Moong dal (pasi paruppu) is easily digestible. I am going to show you how to prepare paruppu payasam. Please see below for Ingredients and detailed preparation.

Ingredients

Moong dal (pasi paruppu) – 50 gm

Jaggery – 200gm

Cardamom – 5No.

Cashew nut – around 15gm

Raisins – 10gm

Coconut – 6 small pieces

Rice – 2 tspn

Ghee – ½ tbspn

Water – 4 cups

Preparation

1) Fry the moong dal (pasi paruppu) till it turn to light brown colour and in the same time you will get aroma of moong dal as well

2) Soak rice and coconut in water for half hour

3) Add four cups of water in the bow and add the moong dal and let it cook for around 20 minutes

4) Grind the mixture of coconut and rice into paste in mixer

5) As soon as the moong dal cooked add the jiggery and let the mixture get boiled.

6) Add the coconut rice paste in to moong dal and jiggery, mix it well and let the mixture get boiled.

7) Add ghee in pan and let the ghee get heated up add cashew and fry to light brown colour then add raisins or dry grapes.

8) Add the fried raisins and cashew to payasam and switch of the flame.

9) The tasty payasam is ready. Paruppu payasam

You can also check my post for Beetroot Halwa, Rava Kesari, Mysore pak

This payasam we will prepare for festival and sometimes for morning or evening naivedhyam and its very easy to prepare. I have inserted video from my youtube channel for detailed preparation below.

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