Moong Dhall(Paasi Paruppu- Tamil, Pesara Pappu - Telugu) Payasam is one of the delicious desserts of Tamil Nadu. And is a must in all their festivals and celebrations. Obviously because my hubby is a tamilian I had to learn it, when I lived in Madras. It has a very simple procedure.
Moong Dhall - 1 Cup
Jaggerry(Velam/Belam) - 1 Cup
Cardamon powder - 1/2 tsp
A pinch of salt
Ghee - 2 tbsp
Cashew & Rasins - 1/4 cup
1. Pressure cook the moong dhal with alteast 2-3 cups of water.
2. Smash the cooked dhall, add salt cardamom powder and let it simmer.
3. In a seperate vessel melt velam(jaggery) with a little water till the lathery state.
4. Now add this melted velam to the dhall mixture, add more water if the consisitency is too thick.
5. Simmer for another 5 minutes till the velam and the dhall get mixed into each other and the sweet aroma starts filling the room.
6. Now heat ghee in a small vessel, add cashews & rasins, fry till rasins are puffed up.
7. Add some of this to the Payasam that is simmering.
8. Remove from heat and serving in small bowls and then garnish the small cups with the remaining of cashew & raisins each.
Mostly consumed warm or at room temperature.