This is our traditional dessert and also a keralite’s blissful dessert served on all auspicious and festive occasions especially Onam.
It’s very simple and quick to make and the ingredients are easily accessible too. NRIs who have the burning desire to celebrate festivals at home town can easily bring the feel of home through this scrumptious traditional payasam.
So is paruppu payasam going to savour your taste buds soon? Let me know!
Green gram dal (Moongh Dal) – 3/4 cup
Water – 1 1/2 cups
Jaggery (powered) – 1- 1 1/2 cups
Cardamoms – 2-3
A few cashewnuts broken into pieces
Milk – 1 1/2 cups
Small piece coconut, cut into tiny pieces – 1
Ghee – 1 tbsp
Method : Dry roast dal to a light brown colour. Remove, cool and wash. Add water, set to boil. When Dal has cooked, mash thoroughly. Add jaggery and continue to cook till jaggery has dissolved. Add milk, boil further for 2-3 minutes, remove from fire. Heat ghee, fry cashew nut pieces, coconut pieces and raisins, each separately and add to the payasam. You may add two cardamom too. Mix well and serve hot or cold..
Variations : This payasam can be prepared with coconut milk also. For this, use gratings of half the coconut and if desired 1/2 cup milk as well. Take out first milk, then second, and third milk. Add to the dal the third milk (add some water if the quantity is not sufficient), set to boil, when done, mash thoroughly. Add second milk and jaggery, cook till done. Add first milk, boil just once and remove from fire. Add ordinary milk and garnish as before.