Friday, 10 April 2015

Pandigai Special Pasi Paruppu / Moong dal Payasam



Ingredients:

  • Pasi paruppu - 1/4 cup
  • Grated jaggery - 1/4 cup ( this measurement gives correct taste if want can add jaggery more )
  • Water - 1 1/2 cup
  • Milk - as needed
  • Cashew - as required
  • Raisin - as required
  • Ghee - 1 tspn
  • Cardamon powder - 2 pinch

Method:

  • Dry roast the dal and pressure cook for 3 to 4 whistle with water
  • After pressure released open it and add jaggery and mix well in low flame till the jaggery dissolves
  • Meanwhile in a kadai heat ghee and roast cashew and raisin
  • Pour this in to the payasam along with cardamon powder and mix well
  • Add milk as per your need


Note:

  • I pressue cooked the dal for 4 to 5 whistle so add equal quantity of jaggery
  • Generally the measurement is for 1 cup dal 1/2 to 3/4 cup jaggery varies according to one's taste
  • Sweetness of the jaggery will vary depends on the quality


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