Javvarisi Paruppu Payasam | Pasi Paruppu Javarisi Payasam
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.
Equipment
- Heavy Bottomed Pan
- Pressure Cooker
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ⅓ 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 ⅓ 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.
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