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- Duration: 40 minutes
- Serves: 4 people
A dash of ghee will give an authentic flavour to this festive delicacy. For a rich and creamy texture, you can also add milk.
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The word ‘payasam’ is derived from the Tamil word ‘peeyusham’ meaning ‘nectar’. This dish is associated with ceremonies, celebrations, festivals and is often offered as ‘prashad’ in temples.
- Yellow gram (moong dal) (1 cup)
- Jaggery (gud) (1 1/2 cup)
- Water (3 cups)
- Sugar (2 tsp)
- Clarified butter (ghee) (2 tsp)
- Fresh coconut (nariyal), grated (2 tsp)
- Saffron strands (kesar) (4–5)
- Cardamom (elaichi) powder (1/2 tsp)
- Cashews (kajoo) (5–6, for garnish)
- In a kadhai, dry-roast moong dal till it is fragrant.
- Once cool, pressure-cook it till soft.
- Melt jaggery in 3 cups of water. Filter to remove impurities, if any.
- Boil jaggery water for 10 mins and then add the boiled and mashed dal to it. Keep stirring over low flame.
- When the payasam thickens, switch off the flame.
- Heat ghee in a small pan and sauté cashews in it. Once cool, add them to the payasam.
- Now add saffron strands. Adding saffron strands gives a new dimension to this dish.
- Your delicious paruppu payasam is ready to be served.