Parupu payasam

I am very glad to post my first dessert recipe. That too I am posting my favourite recipe Parupu Payasam. one of my friend Poongodi gave this recipe. I tried and it came very well. Thank you Poongodi 😊. This is very easy to cook. Try and enjoy it with your family.😍🖒

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Ingredients

  • Moong dhall (pasi parupu) – 1/2 cup
  • Channa dhall (kadalai parupu) – 1 tablespoon (soak for atleast 10 minutes before cooking)
  • Jaggery – 3/4 cup
  • Grated coconut – 1/2 cup
  • Cardamom powder – 1/2 teaspoon
  • Ghee – 1 1/2 spoon
  • Cashew – 12 to 13 pieces (cut into small pieces)
  • Raisins – 10 to 12 pieces
  • Milk – 1/2 cup
  • Water – 2 cups (for cooking dhall only)

Preparation Method

  1. Add  1/2 teaspoon of ghee in pressure cooker and roast moong dhall. You will smell a nice aroma of it. This aroma will give nice flavor to this dessert. Fry until it becomes light reddish color. Do not over roast it.

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2. Add water, milk and soaked channa dhall to roasted moong dhall. If you want creamy texture you can cook your dhall in full fat milk without adding water.

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3. Pressure cook the dhall mixture until mashing consistency.

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4. Mash your cooked dhall with your ladle and add 2 cups of water. Let it boil for 2 minutes.

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5. Add Jaggery and cardamom powder. After adding jaggery it becomes watery once again. So let it boil for 1 more minute. Do not boil it for more than 2 minutes. Because dhall will get thicken when it cools down. After adding jaggery, dhall will not cook anymore.

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6.  1 minute later add grated coconut.

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7. In another stove fry cashews and raisins in ghee. I don’t like raisins in any dessert.So I did not add here.

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8. When it get roasted to golden brown colour add it to the payasam and switch off your stove (payasam).

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9. Our lovely aromatic parupu payasam is ready to serve. Enjoy your delicious dessert. You can have this payasam after any traditional meal.

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Try my recipe and post your valuable comments. Thank you 🙂

 

 

 

 

 

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