Pesarapappu Payasam

5th November 2008 Pavani Comments 17 Comments

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RM#2 day 5
Ingredients:
Semiya/Vermicelli-1cup
Moongadal-1/2cup
Sugar-1cup
Milk-500ml
Cashew nuts: A handful
Raisins: A handful
Cardamom2-3 pods:
Ghee-2tbsp
Preparation:
1.First clean and pressure cook moongadal for 3 whistle.And keep aside.
2.Heat the ghee and fry the vermicelli/Semiya till light brown.
3.In the meanwhile, boil the milk.
4.Add moonga dal and the vermicelli to the boiling milk and Keep stirring occasionally.
5.Once the vermicelli and moongadal becomes soft , add the sugar and continue to stir.
6.Powder the cardamom and add it to the mixture.
7.Then fry the cashew nuts and almonds in ghee and add these.
8.Mix well and boil for about two minutes.
9.Your pesarapappu payasam is ready and can be served hot or cold.
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17 thoughts on “Pesarapappu Payasam”

so many versions of payasam to go with……never tried moongdal with vermicelli…..

thank u raaji for instant response..

Ur moong dhal payasam is different and tasty Pavani 🙂

moong dal N vermicilli, new to me .. looks delicious

Great combination of moong dhal and vermicelli…looks yummy 🙂

wow.. Adding moong dhal is new for me..nice entry pavani…

Good combo, got to try it.

hey welcome 2 RM.. just now came to know that u r also participating.. really happy dear.. something is waiting for u in my site.. check it out..where r u put up in chennai?

ur paruppu payasam is different. i use a different combi. but this one also sounds very interesting. i have never add vermicelli to paruppu payasam. will try next time.