Tamil festivals drink Pasi Parrupu Payasam.

Traditionally, Tamil festival celebrations never gets complete without payasam. There are many kinds of payasam. The Pasi Parrupu Payasam is most delicious among them. Want to know the preparation method. Here you can find easy method to cook this payasam. Hope you enjoy this recipe.

How to prepare Tamil recipe Pasi Parrupu Payasam

Lentils are known as poor mans protein. Everything used in festivals in Tamilnadu celebrations do good to human health. Pasi Parrupu or Moongu dal Payasam is rich in protein and also good for ulcer patients. Let us start to prepare Tamil recipes Pasi Parrupu Payasam.


Pasi parupu - ½ cup
Jaggery - ¼ cup
Milk - 1 ½ cup
Ghee - 1 spoon
Cardamom - 1 or 2 pinch
Cashew/badam/pista - as you wish.

Tamil recipe Pasi Parrupu Payasam preparation.

Smash jaggery to powder. On medium flame heat the pan and add ghee. Roast cashew/badam/pista. Keep it aside. Now add ghee to pan. After ghee heats, add Pasi Paruppu and roast it. Once you smell the fragrance of Pasi Parrupu take out from the heat. Keep it aside.

Do not allow it to become brown. Put pressure cooker on heat. Pour needed milk say 1 cup and add roasted Pasi Parrupu as well. Cook up to three whistles. If you cook purely with milk, its taste will be delicious. In this Tamil recipe you can also add water with milk. However cooking with milk will give you rich taste. Instead of milk we can use coconut milk, which gives you a different taste.

After 3 whistles, turn down the heat to low. Open the lid, smash the Pasi Parrupu lightly; add the jaggery powder and cardamom powder. Add the remaining milk according to your consistency. Then add the fried cashew/badam/pista/. Pasi Parrupu Payasam, is ready , transfer to bowl and serve it.

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