இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Pasiparupu Javvarisi Payasam is a delicious payasam made with javvarisi, jaggery, and coconut milk. It can be offered to the Lord on any special occasion, such as Vinayagar Chaturthi or Vijayadashami. When combined with coconut milk, the combination of dal and sago (javvarisi) tastes excellent, giving it a fresh taste that is completely different from the usual payasam varieties.
A few hints for making delectable Pasiparuppu Payasam Javvarisi
- Cook the dal after it has turned golden brown.
- Separately cook the dal and sago.
- White javvarisi can be replaced with nylon javvarisi.
- You do not need to soak nylon sago; simply fry it in ghee.
- Jaggery can be added to your liking.
- This payasam tastes better with coconut milk than with cow’s milk.
- Roasted cashews and raisins, along with a little grated coconut, can be added if desired.
Similar Varieties
Wheat Rava Kheer
Red Aval Payasam
Badam Javvarisi Payasam
Paruppu Payasam
Paruppu Payasam
Foxtail Millet Payasam
Caramel Semiya Kheer
Carrot Kheer
Rava Payasam
Pasiparupu Javvarisi Payasam is a delicious payasam made with javvarisi, jaggery, and coconut milk. It can be offered to the Lord on any special occasion, such as Vinayagar Chaturthi or Vijayadashami. When combined with coconut milk, the combination of dal and sago (javvarisi) tastes excellent, giving it a fresh taste that is completely different from the usual payasam varieties.
- Sago/Javvarisi - ½ cup
- Moong Dal - ¼ cup
- Jaggery - 1 cup
- Coconut milk - 1 cup
- Cardamom powder - ¼ tsp
- Ghee - 2 tsp
- Cashews - 10
- Raisins - 10
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In a bowl, add half a cup of sago/javvarisi.
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Soak for 30 minutes in the required amount of water.
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In a pan, add ¼ cup of dal.
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Fry until golden brown on medium heat.
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After roasting the dal, rinse it and place it in a pressure cooker for 3 whistles.
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Then, in a pan, combine 1 cup of jaggery with 1 cup of water and bring to a boil.
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Set aside once the jaggery has dissolved and thickened slightly.
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In a pan, bring the sago to a boil.
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Cook over medium heat until it becomes glassy.
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After the lentils have been thoroughly cooked, strain and add the prepared jaggery.
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Cook it for 5 minutes.
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Then mix in the cooked javvarisi and bring it to a boil.
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After that, add one cup of thick coconut milk and stir it for two minutes over a low flame. Then turn the stove off.
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Add a 1/4 tsp of cardamom powder after that.
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In ghee, roast cashews and raisins before adding.
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The mouthwatering Pasiparuppu Jawarisi Payasam is ready.
Method
Step by Step Pictures
1. In a bowl, add half a cup of sago/javvarisi.
2. Soak for 30 minutes in the required amount of water.
3. In a pan, add ¼ cup of moong dal.
4. Fry until golden brown on medium heat. After roasting the dal, rinse it and place it in a pressure cooker for 3 whistles.
5. Then, in a pan, combine 1 cup of jaggery with 1 cup of water and bring to a boil.
6. Set aside once the jaggery has dissolved and thickened slightly.
7. In a pan, bring the sago to a boil.
8. Cook over medium heat until it becomes glassy.
9. After the lentils have been thoroughly cooked, strain and add the prepared jaggery.
10. Cook it for 5 minutes. Then mix in the cooked javvarisi and bring it to a boil.
11. After that, add one cup of thick coconut milk and stir it for two minutes over a low flame. Then turn the stove off.
12. Add a 1/4 tsp of cardamom powder.
13. In ghee, roast cashews and raisins before adding.
14. The mouthwatering Pasiparuppu Jawarisi Payasam is ready.
