Saturday, June 26, 2010

Paasi paruppu paayaasam (Paasi paruppu kheer)

  • Paasi paruppu (moong dhall) – 1 cup
  • Milk – 1 litre
  • Jaggery – ½ cup
  • Cardamom powder – ¼ tsp 
  • Cashews and raisins - few
  • Cook the paasi paruppu in cooker and till it becomes soft.
  • To this add the jaggery and allow to boil.
  • Again to this add the pre-boiled milk and allow to boil.
  • Add cardamom powder and switch off the stove.
  • Fry the cashews and raisins in ghee and add to the paayasam
  • Can be served hot or cold.

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