Pasi Parupu Payasam ( Moong Dal Payasam (or) Moong Dal Kheer)

Another recipe to prepare and cherish during auspicious occasions.  Pasi Parupu Payasam, my kid's most favourite payasam. Though Moong dal has good amonut of protein and fibre, it has very low  fat and carbohydrate. Its very easy to digest too.. Your tasty, protein high and light on stomach Moong Dal payasam recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Pasi Parupu                - 1 cup (Moong Dal)

Jaggery                      - 3/4 cup (Vellam)

Milk                           -  1 cup

Cashews                    - 6 to 8

Raisins                       - 1 tbsp

Chopped Coconut      - a handful

Ghee                           - 2 tbsp

Procedure:

• Dry roast Pasi parupu until it leaves nice aroma and Cook it well in enough water. I used to cook for 5 continuous whistles. Chop coconut into thin pieces. Roast cashew nuts,  raisins and chopped coconut in ghee and take them out.
• Crumble jaggery into little pieces and add it to cooked pasi parupu. Cook in low flame so that jaggery gets melted. Adding 3/4 cup of jaggery was enough for us. You can increase the jaggery qunatity to 1 cup if you are a sweet lover..
• After jaggery had melted add 1 cup of boiled milk to it. This is done to adjust the payasam consisitency. You can increase or decrease amount of milk according to the consistency you wish. 
• Add roasted nuts, raisins and coconut to the payasam. You can also pour in some more ghee at this moment.  Enjoy your Pasi Parupu Payasam!!!

Arisi Payasam (Rice Payasam)

Arisi Payasam (Rice payasam)

Arisi Payasam or Rice Payasam  is a rich delicacy prepared with Milk and Rice.. It takes little time to prepare.. But the taste is extra-ordinary. Try this mouth watering payasam and surprise your dear ones.. 

Recipe follows...

Ingredients:

Basmathi Rice          - 1/4 cup

Boiled Milk              - 5 cups

Brown Sugar               - 1/4 cup

Cashew Nuts            - 6 or 8

Raisins                     - 6 or 8

Ghee                        - 3 tbsp

Procedure:

• Wash Basmathi Rice... Heat little oil in  a heavy bottomed vessel. I normally use my heavy bottomed cooker. Add rice to the cooker. Saute well.
• Add boiled milk to the rice. Cook it in medium flame.
• I would suggest to drop a small plate in the payasam while its cooking, so that milk won't overflow and come out.
• Keep on stirring in between.
• When the rice is half-done, add brown sugar. If you don't have brown sugar, can use plain sugar as well
• Keep on stirring in between. When the rice is completely cooked, we are done with our payasam.
• If you want the payasam to be more thick, cook it for some more time and if you want the payasam to be little watery, add some more milk.
• Saute Cahew nuts and Raisins in Ghee and add to Payasam.
• Your delicious payasam is ready..