Pasi paruppu ladoo | Nei urundai| payathamaavu ladoo is very common in most of the South indian houses for diwali. 3. This will stay good in room temperature for 4-5 days. Ensure that it should not gets burnt in the bottom of the pan. Roast the moong dal till the nice aroma wafts from the dal. As mine is ground almost 4 months back it absorbed extra 2 tblsp ghee. But since we all love sago pearls i added equally. I am Jeyashri Suresh and my passion is to create healthy and tasty food and try out new recipes in my kitchen. Most activities revolved around the kitchen and I was awestruck by my grandmother and mother’s never ending dedication to cooking.They were endlessly cooking great variety and tasty dishes everyday and for very occasion. Even my mother-in-law likes the way my mom makes this nei urundai. Her mom made this yummy sago moong dal payasam. Add little more water and start cooking till the sago gets cooked completely. In the original recipe my friend told to add more moong dal and less sago. Most activities revolved around the kitchen and I was awestruck by my grandmother and mother’s never ending dedication to cooking.They were endlessly cooking great variety and tasty dishes everyday and for very occasion. This is my mom’s signature dish. The ingredient that I use the most – “love!”. 2. Melt the ghee and roast the cashew nuts and add it to the flour sugar mixture. Soak moong dal and sago separately for an hour.      Water  2 -3 cups I am Jeyashri Suresh and my passion is to create healthy and tasty food and try out new recipes in my kitchen. Be careful not to burn this. If you want to add milk to the payasam, add 1/2 cup once the payasam … Welcome to Jeyashri’s Kitchen! Add little more water and start cooking till the sago gets coked completely. The flavour of coconut milk and moong dal combo was truly awesome and the bites of sago pearls in between was a treat to the taste buds. Preparation Time : 10 mins + 1 hour soaking time | Cooking Time : 30 Mins |Serves: 5. It will get spoilt soon. Do not add water or milk to the flour while making ladoos. Paasi paruppu | yellow moong dal 1 cup The ingredient that I use the most – “love!”. This you can make it and make the ladoos as and when needed. If the flour is freshly ground it will absorb less ghee. Though it is very simple she will do it very tasty.      Moong dal  1/4 cup Both suresh and my sister’s husband loves this a lot and she is a typical south indian Mother in law , who happily make for her sons-in-law.      Cardamom powder 2 pinches Recently during Ganesha Chaturthi we visited one of our friend’s house for Ganesh Dharshan. Both suresh and my sister’s husband loves this a lot and she is a typical south indian Mother in law , who happily make for her sons-in-law. Store this in a airtight container. Powder the sugar and add the flour in a wide bowl. Pasi paruppu payasam recipe | Moong dal payasam August 10, 2011 by Raks Anand 67 Comments / The flavour of the payasam gets enhanced if we roast it slightly and make it,this is the tip I learnt from my mom.      Melted ghee  1/4 cup + 2 tblsp      Jaggery  1/2 cup – 3/4 cup      Cashew nuts  few Pasi paruppu ladoo | Nei urundai| payathamaavu ladoo is very common in most of the South indian houses for diwali. Fry the cashew nuts and raisins in ghee and add to the payasam. In my childhood days I was always told that “the kitchen is the heart of the home”. Take small portions of the flour mixture and make it into ladoos. My grandmother and mother were clearly my inspiration to ignite the love of cooking in me! But since we all love sago pearls i added equally. As it is Navaratri season, i wanted to post this sago payasam recipe.      Thin coconut milk  1 cup Thank you Jeyashri. Copyright © document.write(new Date().getFullYear()) All Rights Reserved, Sago moong dal payasam | Javarisi pasi paruppu payasam with jaggery and coconut milk. Do not hot milk to the payasam, it will curdle. In my childhood days I was always told that “the kitchen is the heart of the home”. For my readers in Singapore you can try this out. My grandmother and mother were clearly my inspiration to ignite the love of cooking in me! You can add some more milk if the consistency of the paruppu payasam is too thick. Sago  1/4 cup Add the thick coconut milk to this and mix well. My mom generally put the sugar and pasi paruppu together and grind in the rice mill.      Cashew nuts   few Check out my other easy ladoo recipes. Copyright © document.write(new Date().getFullYear()) All Rights Reserved, Nei urundai recipe | pasi paruppu urundai | easy ladoo recipes, Thengai paal murukku | diwali snacks recipes | murukku with coconut milk, Traditional Mysore Pak | Diwali Sweet recipes, Carrot halwa recipe | gajar ka halwa recipe, Idli using idli rava | soft idli recipe – using idli rava | idli maavu recipe, Rice kheer recipe | chawal ki kheer | navratri recipes, Sukku vellam recipe | sukku velam for krishna jayanthi, Sambar powder recipe | home made sambar powder | sambar podi recipe, Cabbage curry recipe – cabbage curry with moong dal.      Thick coconut milk  1/2 cup  The use of Method: Made it today for prasadam, superb. In the original recipe my friend told to add more moong dal and less sago. Though it is very simple she will do it very tasty. I always want to javarisi payasam with jaggery so i was waiting to try this out. If you feel the jaggery has dust, melt this separately in little water and add to this. It is a one of many varieties of payasams in south India, especially popular in Kerala and Tamilnadu.      Raisins   few If doing so, take a thick extract of coconut milk of 1/2 cup and add to the Paruppu payasam, after switching off the flame. After an hour, in a heavy bottomed pan add the soaked moong dal and start cooking it. 5.      Cardamom powder    a pinch.      Ghee   2 tsp The payasam gets thickened as it cools down, so ensure to add enough water while cooking. Try this out and i am sure you will love this. Also when the jaggery paruppu mixture is hot, do not add milk. When the moong dal is 3/4 th cooked, wash the sago and add it to the pan. This is my mom’s signature dish. Check out my full, Sago Moong dal Payasam recipe| Javarisi Payasam with jaggery, Karuveppilai sadam recipe | curry leaves rice recipe | no onion no garlic recipe, Vaalakaai kootu recipe | raw banana kootu – kootu recipes, Thattai (crispy snack) | diwali snack recipes, Ezhukari kootu recipe| pongal festival recipes | mixed vegetables kootu, How to season iron tawa, Dosa kallu seasoning, Godhumai halwa | easy wheat flour halwa | diwali recipes, Mochai sundal for navaratri | mochai sundal recipe. Once the jaggery melts and gets blended with the cooked sago and moong dal, switch off the flame. Save my name, email, and website in this browser for the next time I comment. Save my name, email, and website in this browser for the next time I comment.      Sugar      3/4 cup If you want to add milk to the payasam, add 1/2 cup once the payasam in completely cool. I had roasted moong dal flour got from India when i visited in june. I asked her for the recipe and she messaged me few days back. 6. The payasam gets thickened as it cools down, so ensure to add enough water while cooking. Welcome to Jeyashri’s Kitchen! 4. I used the gula melaka available in fairprice shops instead of jaggery.