Payasam is a very authentic, simple and delicious desert. It is very tasty and authentic. It graces many traditional weddings and festivals. Payasam is milk, sweetener like sugar or jaggery, a protein or a starch base. This payasam is made with lentils and dals.
Ingredients
Paasi Parupu / Moong Dal - 1/2 cup
Kadalai Parupu / Channa Dal - 1 table spoon
Jaggery - 3/4 cup (adjust to taste)
Salt - A pinch
Milk - 1/2 cup + 2 1/2 cups
Water - 1 cup + 1/2 cup
Cardamom Powder - 1/4 tea spoon
Edible Camphor - A pinch (optional)
Nutmeg - A pinch (grated)
Cashew - 1 table spoon
Raisins - 1 table spoon
Ghee / Clarified Butter - 1 table spoon
Method
Dry roast the dals for about 2 minutes on medium heat until a nice aroma comes
Pressure the dals with 1 cup of water and 1/2 cup of milk for 3 whistles or until done
Boil the milk and set aside
Heat a small pan and add ghee and roast the cashews until golden and add raisins and cook for 30 seconds and remove from heat and set aside
Mash the cooked dals and set aside
Heat 1/2 cup water with jaggery in a pan and once the jaggery is dissolved, filter for the impurities
Reheat the jaggery water after filtering and allow it to come to a boil
Add the mashed dal and mix well
Add milk, cardamom powder, edible camphor and mix well
Remove from heat when it comes to a boil
Garnish with cashews and raisins and Parupu Payasam is ready
Sending this to my own event – Anniversary event, South Indian Cooking Series #1, Know your natural Sweetness - Jaggery, Jagruti's page, Month Of Shravan, Well Seasoned Cook's MLLA, Celebrate - Indian Sweets
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Ingredients
Paasi Parupu / Moong Dal - 1/2 cup
Kadalai Parupu / Channa Dal - 1 table spoon
Jaggery - 3/4 cup (adjust to taste)
Salt - A pinch
Milk - 1/2 cup + 2 1/2 cups
Water - 1 cup + 1/2 cup
Cardamom Powder - 1/4 tea spoon
Edible Camphor - A pinch (optional)
Nutmeg - A pinch (grated)
Cashew - 1 table spoon
Raisins - 1 table spoon
Ghee / Clarified Butter - 1 table spoon
Method
Dry roast the dals for about 2 minutes on medium heat until a nice aroma comes
Pressure the dals with 1 cup of water and 1/2 cup of milk for 3 whistles or until done
Boil the milk and set aside
Heat a small pan and add ghee and roast the cashews until golden and add raisins and cook for 30 seconds and remove from heat and set aside
Mash the cooked dals and set aside
Heat 1/2 cup water with jaggery in a pan and once the jaggery is dissolved, filter for the impurities
Reheat the jaggery water after filtering and allow it to come to a boil
Add the mashed dal and mix well
Add milk, cardamom powder, edible camphor and mix well
Remove from heat when it comes to a boil
Garnish with cashews and raisins and Parupu Payasam is ready
Sending this to my own event – Anniversary event, South Indian Cooking Series #1, Know your natural Sweetness - Jaggery, Jagruti's page, Month Of Shravan, Well Seasoned Cook's MLLA, Celebrate - Indian Sweets
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Nice and delicious too dear.Please post event logo on ur blog.So people can read u.dear.
ReplyDeleteHi Achu, Thanks... I have now updated the logo..
ReplyDeleteOne of my favorite desserts. I always admire how often Indian sweets can have nutritional value without empty calories. Payasam is certainly a fine example.
ReplyDeleteThank you, Sowmya, for your MLLA 50 recipe. The round-up will be online soon. Thanks for your patience. Apologies for delay.