Celebrating with sweets has always been in our food culture . Be it festival, special pooja , birthdays or new beginnings we always make sweets . 'Payasam' is a delicious South Indian pudding or kheer . There are hundreds of payasam recipes and today I am sharing the delicious Paruppu /lentil payasam recipe. You can make payasam with both channa dal/bengal gram or moong dal/ husked green gram. Making the payasam in pasi paruppu/husked green gram is easier as the dal hardly takes any time to cook. The dal blends beautifully with jaggery. I had used coconut milk which not only makes the payasam more delicious, but also completely vegan.
The payasam is so easy to make with just few steps. Do try this festival season . It is delicious !
Paruppu Payasam| Pasi Paruppu Payasam:
Preparation time : 5 minutes
Cooking time: 15 minutes
Serves : 2
1 cup = 250 ml
2 teaspoon payatham paruppu/husked green gram
2 cups water
1/2 cup powdered jaggery
1/2 cup coconut milk ( first milk , adjust according to taste)
1 cardamom ( freshly powdered)
For garnish :
5-10 cashewnuts ( dry roasted or lightly roast in 1/2 teaspoon coconut oil)
1. Boil moong dal in 2 cups of water over stove top.
2. While the moong dal is boiling in one stove, heat 1/2 cup water in another vessel and add the powdered jaggery.
3. Let the jaggery completely melt .
Tip: Filter the jaggery water for impurities. If using dust free organic jaggery, ignore the filtering step. Adjust water quantity if required.
4. Let the jaggery water come to syrup consistency, switch off.
Tip: It will take less than 5 minutes.
5. Add the boiled dal ( lightly mash it with the back of a spoon) into the jaggery water and stir to mix.
6. Place the vessel over low heat and cook for 2-3 minutes only, add cardamom powder and switch off.
7. Slowly stir in the coconut milk.
8. Garnish with roasted cashews.
Your delicious payasam is ready to be offered as neivedyam/offering.
Chef Tips :
1. The jaggery has to be a lightly thick for enhanced taste. But do not over do this step. Also, adjust water according to the type of jaggery you are using.
2. The colour of the payasam will vary depending upon the colour of jaggery.
3. Add coconut milk only after switching off the payasam to prevent curdling.
Happy Cooking !