Paruppu Payasam

This payasam is prepared during many festivals. It is good to take after fasting to keep the stomach cool. After eating this, you feel light when compared to other dhals.

Preparation time: 10-15 min       Cooking time: 10-15 mins  

Serves: 4-5

Ingredients: 

 • Green gram     1/2 cup

  • Jaggery    1/2 cup heaped

  • Milk     1 cups

  • Cashew nuts    10

  • Raisins    10-12

  • Cardamom powder    1/4 tsp

  • Coconut bits    1 tbsp

Method:
Step 1: Dry roast the green gram dhal on a pan till light brown. Pressure cook green gram dhal for 1 whistle with very less water. Dhal should not be mushy.

Step 2:Heat 1/2 cup of water, add jaggery, after it dissolves, filter it to remove any impurities.
Add this to the cooked dhal. Let it simmer and the dhal is coated with jaggery. When done transfer to a serving bowl.

Step 3: Fry coconut pieces in ghee. When it starts to get brown add the cashwe nuts. When thre are almost fried addd the raisins.Add the Cadamom and transfer on the payasam. It is ready to serve.

The Rajs' Kitchen tip:
Instead of green gram dhal this payasam can also be made with chana dhal( Bengal gram dhal) which can be cooked directly without roasting or  even made with a mix of green graam and chana dhals in equal quantities. 

This payasam is prepared during many festivals. It is good to take after fasting to keep the stomach cool. After eating this, you feel light when compared to other dhals.

Preparation time: 10-15 min       Cooking time: 10-15 mins  

Serves: 4-5

Ingredients: 

 • Green gram     1/2 cup

  • Jaggery    1/2 cup heaped

  • Milk     1 cups

  • Cashew nuts    10

  • Raisins    10-12

  • Cardamom powder    1/4 tsp

  • Coconut bits    1 tbsp

Method:
Step 1: Dry roast the green gram dhal on a pan till light brown. Pressure cook green gram dhal for 1 whistle with very less water. Dhal should not be mushy.

Step 2:Heat 1/2 cup of water, add jaggery, after it dissolves, filter it to remove any impurities.
Add this to the cooked dhal. Let it simmer and the dhal is coated with jaggery. When done transfer to a serving bowl.

Step 3: Fry coconut pieces in ghee. When it starts to get brown add the cashwe nuts. When thre are almost fried addd the raisins.Add the Cadamom and transfer on the payasam. It is ready to serve.

The Rajs' Kitchen tip:
Instead of green gram dhal this payasam can also be made with chana dhal( Bengal gram dhal) which can be cooked directly without roasting or  even made with a mix of green graam and chana dhals in equal quantities.