Pasi Paruppu or Moong Dal, 1/2 cup; Jaggery, grated, 3/4 cup, or to taste ; Thin Coconut Milk, 1/2 cup; Thick Coconut Milk, 1 cup; Ghee, 1 and 1/2 tbsp to 2 tbsp; Cashewnuts, 10-12, broken into halves; Raisins, 1 tbsp; Cardamom Powder, 1/2 tsp The use of Pasi paruppu payasam is specially made for Varalakshmi nombu festival and I’m sharing the step-wise recipe for the same. Pasi paruppu means moong dal or better known as split and skinned green gram. So, this is a pudding made with Moong dal and cooked with jaggery and coconut milk. It is a one of many varieties of payasams in south India, especially popular in Kerala and Tamilnadu.
2020 pasi paruppu payasam with coconut milk