Friday, January 2, 2015

Paruppu Payasam/Moong dal Payasam

Wishing everyone a HAPPY NEW YEAR! Today I made this paruppu payasam which is my personal favorite and I wanted to post it today so I m doing this last minute post.Its a simple festive sweet. Do try it.
Moon dal-1/2 cup
Gur/Vellam/Jaggery-3/4 cup-1 cup
Milk-1 cup
Water- 1 cup
Ghee-1 tbsp
Cardamompowder-1/4 tsp
Chopped nuts-1 tbsp

How It Happened:
1. Heat the ghee in a kadai, add the nuts and fry until they turn golden brown. Drain them from ghee and set aside.
2. In the same kadai add the moong dal to the remaining ghee and fry for 5 minutes in simmer until the raw smell goes off and slightly changes in color.

3. Add water to the dal and cook in simmer for 10 minutes/until the dal is half cooked.
4. Add milk to this mixture and cook in medium until the milk boils well then simmer the flame and let the dal get cooked completely and become mushy.

5. Now add the jaggery and cook in medium flame until they are completely dissolved.
6. Add the cardamom powder and ghee fried nuts and allow the mixture to boil for 2 minutes.
7. Switch off the flame and serve hot.
* Frying the dal in ghee adds a nice flavor.
* Add water just to cook the dal until they are half done. If you add more, the payasam may be a little
* My jaggery was clean so I just crushed/powdered and added. If you feel the jaggery has dirt, first heat and dissolve them in a little water, filter and then add it.
* You can add pineapple flavor and any other flavors. You can also fry chopped coconut pieces in ghee and add it to the payasam for extra texture.

* For more richness and taste you can add ½ cup of coconut milk towards the end. But do not boil after adding coconut milk.