Pasiparuppu payasam (Split mung dhal sweet) preparation time 30 mins
Pasiparuppu and jaggery are good for health. Pasiparuppu will cools the body and jaggery is rich in iron content. It will taste yummy so try out.
Ingredients:-
Pasiparuppu (split mung dhal) - 200 gms. (without skin)
Jaggery - 150 gms
Cashew - 8 (finely chopped)
Ghee - 2 tbsp
Coconut - Grated (3 tbsp) or Coconut milk - ½ cup
Raisins - 6
Water - little to melt jaggery and prepare jaggery syrup
Preparation method:-
Pressure cook or cook in a vessel. Dhal has to be soft and cooked well. If you want you can mash and keep.
Melt the jaggery with water and filter it to remove the dirt/mud in it.
Boil the jaggery till it becomes thick.
Add cooked mung dhal with the syrup and mix well. When payasam starts boiling, switch of the flame. Add the coconut milk or grated coconut to the payasam.
In a pan add ghee, cashew and raisin. Roast to light brown and add to pasiparuppu payasam.
Serve this hot with ghee.
Pasiparuppu and jaggery are good for health. Pasiparuppu will cools the body and jaggery is rich in iron content. It will taste yummy so try out.
Ingredients:-
Pasiparuppu (split mung dhal) - 200 gms. (without skin)
Jaggery - 150 gms
Cashew - 8 (finely chopped)
Ghee - 2 tbsp
Coconut - Grated (3 tbsp) or Coconut milk - ½ cup
Raisins - 6
Water - little to melt jaggery and prepare jaggery syrup
Preparation method:-
Pressure cook or cook in a vessel. Dhal has to be soft and cooked well. If you want you can mash and keep.
Melt the jaggery with water and filter it to remove the dirt/mud in it.
Boil the jaggery till it becomes thick.
Add cooked mung dhal with the syrup and mix well. When payasam starts boiling, switch of the flame. Add the coconut milk or grated coconut to the payasam.
In a pan add ghee, cashew and raisin. Roast to light brown and add to pasiparuppu payasam.
Serve this hot with ghee.
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