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Pasi Paruppu Payasam

Pasi Paruppu Payasam is a popular Indian Dessert
Author :
Category :
Festive
Course :
Dessert
Cuisine :
Indian
Technique :
Boil
Difficulty :
Medium
Servings :
Serves 6
RATINGs :

Ingredients

1/2 cup - pasi paruppu or moong dal, heaped

1/4 cup - Jaggery

1/2 cup - Milk

Water as needed

1 tsp - Ghee

1 - cardamom, powdered

4 to 6 - cashews, broken into pieces

Method

  1. Fry moong dal with a little ghee until you get the roasted fragrance. Also, you should not let it brown too much.
  2. Add enough water (3/4 cup approximately) and milk and pressure cook up to 3 whistles.
  3. After it is done, mash well and add powdered jaggery to this.
  4. Boil on a low flame for 2 minutes and add milk or water as per the need to adjust the consistency.
  5. Fry cashews in ghee and add it to the payasam.
  6. Recipe courtesy: Rak's Kitchen
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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