April 23, 2013

Kadalai Paruppu Payasam

Even before sugar came to Indian market, south Indians used jaggery (palm sugar) to make sweets. Jaggery is supposed to be healthier than its 'processed' counter-part. Kadalai paruppu payasam is made with channa dal & moong dal and using jaggery gives it a rich, denser texture and a nice, warm brown color.

Basic Info
Complexity - Medium
Prep time - 30 mins
Cook time - 20 mins
Serves - 3

Kadalai paruppu / Channa dal - 1/2 cup
Paasi paruppu / Moong dal - 1/4 cup
Powdered jaggery - 1 cup
Cardamom powder - 1-2 pinches
Cashew nuts - 6-8 nos (broken)
Raisins - 6-8 nos
Milk - 1/2 cup (boiled & cooled)
Ghee - 1 tbsp

Roast cashews & raisins in 1/2 tsp of ghee until golden brown and set it aside.

Roast channa dal & moong dal in a tsp of ghee until you get a nice aroma. Pressure cook dal for 2-3 whistles.

In a small saucepan, heat jaggery & 1/4 cup of water until the jaggery completely dissolves in water. Then, add the pressure cooked dal (slightly mashed) and allow it to boil until the raw smell of jaggery goes off and the mixture becomes thick.

Remove from heat, add cardamom powder, milk and mix well. Finally, garnish with cashews & raisins.

Payasam is ready to be served.

- Channa dal & moong dal can be coarsely mashed up for creamier consistency.
- Check out the other Shri Rama Navami specials here.

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