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Pasiparupu - Semiya Payasam / Moong dal - Vermicelli Payasam


Payasam / Kheer is one of the popular and traditional sweet which is prepared mostly during festival season or on special occasions. Though there are different varieties of payasam, semiya paal payasam and parupu payasam are the most famous payasam in Tamil Nadu. In my today's recipe, I have included moong dal to the regular paal payasam to give a delicious twist and taste. Roasting Moong dal in a ghee enhances the taste and also gives a lovely aroma.


Ingredients :

1/4 Cup Moong dal 
1/2 Cup Semiya / Vermicelli 
2 Cups Milk 
1/2 Cup Sugar 
3 Tsp Ghee + 2 Tbsp Ghee
5 Cashews 
6 - 7 Raisins 
1 Elachi, crushed 

Method :

Heat 2 Tsp ghee and add semiya / vermicelli.

Roast it until it gets a light golden brown and remove from the flame.

Now add the remaining 1 tsp ghee to the same pan and add moong dal.

Roast till the aroma comes out and add 1 1/2 cups of water.

When the dal gets almost cooked, add roasted vermicelli and mix well.

Add 2 cups of Milk and cook until the semiya becomes soft.

Add the measured sugar and cook until it dissolves.

Meanwhile, heat 2 Tbsp ghee in a pan and add cashews followed by raisins and elachi.

Roast and add it to the payasam.

Serve hot or cold.


Notes :

1. Payasam will become thick when it cools down, so add extra milk before serving.

2. Apart from cashews and raisins, grated badam and melon seeds can also be added.

3. Instead of adding crushed elachi, elachi powder can also be added.

4. To make the payasam more creamy and rich, substitute sugar with Milkmaid. 

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