Pasi Paruppu Payasam, also known as Moong Dal Payasam, is a cherished South Indian dessert that captivates the senses with its rich, creamy, and aromatic profile. This velvety sweet treat is an integral part of festive celebrations, special occasions, and traditional feasts.
The heart of this indulgence lies in the pasi paruppu (moong dal), which is gently roasted to release its nutty aroma and then simmered to perfection. As it cooks, the dal transforms into a luscious, creamy consistency, infusing the payasam with its unique flavor.
The sweetness of jaggery or sugar harmonizes beautifully with the dal, while fragrant cardamom and the richness of ghee elevate the taste to an exquisite level. Some variations include the addition of coconut milk, which imparts a delightful tropical twist.
Pasi Paruppu Payasam is not just a dessert; it’s a symbol of love, tradition, and celebration in South India. It’s served during festivals like Pongal and Onam, as well as family gatherings, as a sweet conclusion to a sumptuous meal.
This recipe invites you to experience the magic of Pasi Paruppu Payasam in your own kitchen. With step-by-step instructions, you can recreate this traditional masterpiece and savor the authentic flavors of South India. Whether enjoyed warm or chilled, it’s a dessert that envelopes you in the warmth of tradition and the sweetness of life itself.
PASI PARUPPU PAYASAM RECIPE | MOONG DAL PAYASAM | Gomathi Kitchen
Description
Pasi Paruppu Payasam, also known as Moong Dal Payasam, is a luscious South Indian dessert featuring creamy moong dal infused with jaggery, cardamom, and ghee—a delightful treat perfect for festive celebrations.
Ingredients
Instructions
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Dry roast the moong dal in a pan over medium heat until it turns golden brown and aromatic.
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Wash the roasted moong dal thoroughly and pressure cook it with enough water for 3 whistles in medium flame.
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In the other pan, add a little ghee.
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Ghee roasts the cashew nuts and shredded coconuts.
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Rosted them well till all turn to golden brown then take them off from the pan without any ghee.
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Roast the vermicelli in the same ghee, until it turns golden brown. Remove and set aside.
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Add water to cook the roasted vermicelli.
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Meanwhile moong dal cooked nicely. The moong dal becomes soft and not fully mushy. Allow the pressure to release naturally.
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In 3-4 minutes, the roasted vermicelli cooked about three-fourths of the way.
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Add the cooked moong dal to the pan with the vermicelli.
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Mix them well, and again cook in medium flame.
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Add little bit of salt to enhance the sweet taste.
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Cook until the vermicelli is nicely cooked and not to mushy.
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Add the jaggery powder. Stir to combine everything.
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Add freshly crushed cardamom powder.
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Add condensed milk to reach correct sweetness.
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Now switch off the flame and then add coconut milk.
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Garnished with ghee roasted coconuts and cashew nuts.
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Delicious Pasiparuppu Semiya Payasam /moong dal vermicelli kheer is now ready to be served. You can enjoy it warm or chilled as per your preference.
Note
- In this preparation, I used a ratio of 1/2 cup moong dal to 1/2 cup vermicelli to 1 cup jaggery. Additionally, I incorporated condensed milk to achieve the desired level of sweetness. If you want to avoid condensed milk add more jaggery means 1: 1 ratio.
- Coconut milk is obtained by using ½ cup grated coconut, which includes both the first and second extractions.
- If you prefer to add regular cow's milk, you can incorporate it by adding boiled and cooled milk to the warm payasam.
