Learn how to make Javvarisi Paruppu Payasam recipe with step by step pictures. Pasi Paruppu Javarisi Payasam recipe, quick sago moong dal kheer recipe with step-wise recipes.
Javvarisi Pasi Paruppu Payasam is a simple but delicious sweet recipe that can be made very quickly. Growing up Saggubiyyam Payasam – Javvarisi Payasam/Sago Kheer and Paruppu Payasam/Moong Dal Kheer used to be quite regularly made. This payasam recipe combines the best of both the payasam recipes, using both moong dal and javvarisi. Unlike regular payasam recipes, this one is made with jaggery. Personally, I love jaggery based sweets and this moong dal sago kheer is just as decadent. Jaggery adds a beautiful darker hue to the payasam and with cardamom powder, it lends a divine flavor too!
Javvarisi Paruppu Payasam
Javvarisi – tapioca pearls or sago and Pasi Paruppu – moong dal/split yellow gram are the two main ingredients used in making this Pasi Paruppu Javarisi Payasam. It is thick, creamy and delicious while not being overly sweet. It has a great texture, thanks to both cooked tapioca pearls and moong dal. To enhance the taste, some boiled milk is added at the end of the preparation. To make a vegan version of it, replace milk with coconut milk. As most of the cooking is done in pressure cooker, it is very quick and easy to make this kheer!
Tips & Important Notes to Make Pasi Paruppu Javarisi Payasam
This moong dal sago kheer is a very simple, beginner-friendly recipe that takes almost no effort at all. Follow the below tips and notes to make it perfectly every single time.
- There is no need to soak javarisi/sago before-hand. Just cook the moong dal and sago together for 3 whistles in pressure cooker. If you don’t want to use pressure cooker, cook them in a closed pot for 25-30 mins until both are soft.
- When using jaggery, make sure there are no sediments. It is easy to remove impurities in jaggery by making a syrup by adding ¼ cup of water to the jaggery. Once melted, strain out the syrup and add it to the cooked dal & sago.
- To prevent the payasam from curdling, always use boiled but cooled down milk. Also before adding the milk, remove the payasam from heat. Replace milk for coconut milk/cream to make a vegan version.
Serving Suggestions
Javvarisi Paruppu Payasam is best served both warm and cold. It keeps well for a day even without refrigerating but store it in fridge if keeping for more than a day. It can be stored for upto 2-3 days in an airtight container in fridge.
Check out other payasam and kheer recipes
Javvarisi Paruppu Payasam Recipe with Step by Step Pictures
In a heavy pan, dry roast ¼ cup moong dal until golden and is fragrant.
In a pressure cooker add the roasted moong dal along with â…“ cup sago/javarisi. Add water enough to immerse the dal and pressure cook it for 2-3 whistles on medium flame.
Once the pressure drops, open the lid and check if the dal & sago are cooked well.
Heat 2 teaspoon Ghee in a pan and fry 6-8 cashews & 10 raisins until golden, set them aside.
To the remaining ghee, add the pressured moong dal and sago mixture.
Now add ½ cup powdered jaggery and let it boil on low flame for 5-7 mins.
Add ¼ teaspoon cardamom powder and continue to cook it for another 5 mins.
Switch off the heat and add ½ cup boiled cooled down milk. Mix well.
Add roasted cashews and raisins.
Serve warm or cold as dessert.
Recipe Notes
- Adjust the amount of jaggery as per sweet preference.
- Instead of regular milk, coconut milk can be used.
- Along with cashews and raisins, chopped coconut pieces can be roasted and added.
Recipe Card
📖 Recipe
Javvarisi Paruppu Payasam | Pasi Paruppu Javarisi Payasam
Equipment
- Heavy Bottomed Pan
- Pressure Cooker
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- â…“ cup Javvarisi/Sago
- ¼ cup Moong Dal
- ½ cup Powdered Jaggery
- ½ cup Milk boiled, cooled down
- ¼ teaspoon Green Cardamom Powder
- 2 teaspoon Ghee
- 6-8 Whole Cashews
- 8-10 Raisins
- Water as needed
Instructions
- In a heavy pan, dry roast ¼ cup moong dal until golden and is fragrant.
- In a pressure cooker add the roasted moong dal along with â…“ cup sago/javarisi. Add water enough to immerse the dal and pressure cook it for 2-3 whistles on medium flame.
- Once the pressure drops, open the lid and check if the dal & sago are cooked well.
- Heat 2 teaspoon Ghee in a pan and fry 6-8 cashews & 10 raisins until golden, set them aside.
- To the remaining ghee, add the pressured moong dal and sago mixture.
- Now add ½ cup powdered jaggery and let it boil on low flame for 5-7 mins.
- Add ¼ teaspoon cardamom powder and continue to cook it for another 5 mins.
- Switch off the heat and add ½ cup boiled cooled down milk. Mix well.
- Add roasted cashews and raisins.
- Serve warm or cold as dessert.
Notes
- Adjust the amount of jaggery as per sweet preference.
- Instead of regular milk, coconut milk can be used.
- Along with cashews and raisins, chopped coconut pieces can be roasted and added.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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