Pasi Paruppu Payasam / Moong Dal Payasam (Kheer) - with coconut milk

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I love any type of payasam and this moong dal payasam is my fav.I made this for mahalaiya ammavasai last week. As saraswathi,ayutha pooja is fast approaching I wanted to post this payasam recipe.Check out for ulunthu vadai recipe here.

Moong Dal Payasam Recipe - Ingredients

Serves: 2

Cooking & PreparationTime: 30 mins

Moong Dal (Paasi Paruppu) - 1 cup
Jaggery dissolved in water - 1/2 cup
Milk - 1/2 cup
Coconut Milk - 1/4 cup
Cardamom - 1 tsp
Ghee - 1 tsp
Cashews, Raisins - 1 tsp each

Method:

1.Dry roast moong dal till golden brown and nice aroma rises. Set aside to cool. Take coconut milk extract and set aside.

2.Heat ghee and roast cashews and raisin and set aside.Then pressure cook moong dal (with 1/2 cup of water) for 4 whistles and keep aside, It should be mashy enough. Just mash it once thats enough. 
3.In hot water, immerse powdered jaggery and crush it well, filter to remove impurities and keep it ready. Now take a wide bottomed pan(I used a nonstick pan) add cooked moong daal, then add filtered jaggery syrup and milk. Let it cook for 3-5mins.
4.Then add coconut milk, cardamom powder - give a quick stir.Bring it to single boil, dont let it boil for more. Add ghee roasted cashews and serve hot/cold!
I love it cold - thick and creamy payasam...yummm! Do give a try for urself and see :)

My Notes:

• After coconut milk is added dont let it boil for more time it will start to curdle.

• Dry roasting moong dal gives a nice flavour.

• You can skip milk and make it fully with coconut milk itself.

• Adjust sweetness according to your taste.

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