Pasi Paruppu Payasam / Moong Dhal Kheer | Indian Festival Recipes

DH is not a sweet lover but still he can't say no to few of them. Gulab jamun, Carrot Halwa and this Pasiparuppu payasam are the very few sweets which he likes. I made this Pasi paruppu payasam for Tamil New Year this year. I wanted to reserve it to celebrate my 250th post. I didn't think I could make it this far but I am happy and thankful to my lovely readers. And of course my family and friends for the continued support and encouragement. This paruppu payasam has no milk or coconut milk and keeps good for a couple of days in the fridge. 

Ingredients:
Serves - 2 to 3
Split Yellow Moong dhal / Pasi Paruppu / Hesaru Bele - 1 cup
Grated Jaggery - tightly packed - 1/2 cup
Water - 3 cups + 1.5 cups (see notes below)
Cardamom powder - a pinch
Ghee / Oil - 1 tsp
Cashew nuts - 5 - broken into little pieces
Grated Coconut - 1 tbsp

Method:
Dry roast the moong dhal in medium heat until it turns light brown in color. Pressure cook with 3 cups of water for 2 whistles (see notes below for stovetop method). Meanwhile dissolve the jaggery in the remaining water and filter. Heat with cardamom powder in a saucepan. When the dhal is done, mash slightly with the back of a spoon and mix with the heated jaggery water. Cook this dhal-jaggery mixture in medium heat. When the mixture comes to a boil remove from heat. Heat ghee in a pan and roast the cashew nuts. Remove and set aside. In the same pan roast the grated coconut in low heat until light brown. Add the roasted cashews and coconut to the dhal and serve hot. This kheer can also be served chilled.
Notes:
1. If serving chill, allow the payasam to come to room temperature and then pop in the refridgerator. Chill for a minimum of 2 hours and serve.
2. The 3 cups of water I used for cooking the dhal got absorbed fully when I pressure cooked the dhal. So I had to use 1.5 cups of water to the jaggery to bring to the desired consistency. You may need more or less water.
3. The dhal can also be cooked without a pressure cooker. In a medium saucepan, boil 3 cups of water and add the roasted moong dhal. Cook in medium-high heat until the dhal is cooked through. The moong dhal tends to be frothy and boil over. So keep a close eye and stir often.The dhal should be mashable with the fingers but still hold the shape.
Check out what I made for other milestone celebrations.
100th day of blogging - Honey Brownies
100th post - Carrot Kheer
2nd blog anniversary - Paal Kozhukattai
5 lakh hits - Mocha Chocolate Ricotta Creme

Sending this to Srivalli’s Kid’s Delight event hosted by Pavani.