A picture of Pasiparuppu Javvarisi Paayasam.

Pasiparuppu Javvarisi Paayasam

Rochef's Cooking @rochef_888

Pasiparuppu Javvarisi Paayasam is a comforting, creamy South‑Indian dessert made with roasted moong dal (pasiparuppu) and sago (javvarisi), sweetened with jaggery and flavored with cardamom, milk, and a hint of ghee. It’s the kind of warm, hearty payasam you’d get at a family gathering or after a festive meal—soft, nutty, and just the right amount of sweetness.Check below for the full recipe!!!🤗

Pasiparuppu Javvarisi Paayasam is a comforting, creamy South‑Indian dessert made with roasted moong dal (pasiparuppu) and sago (javvarisi), sweetened with jaggery and flavored with cardamom, milk, and a hint of ghee. It’s the kind of warm, hearty payasam you’d get at a family gathering or after a festive meal—soft, nutty, and just the right amount of sweetness.Check below for the full recipe!!!🤗

Pasiparuppu Javvarisi Paayasam

Rochef's Cooking @rochef_888

Pasiparuppu Javvarisi Paayasam is a comforting, creamy South‑Indian dessert made with roasted moong dal (pasiparuppu) and sago (javvarisi), sweetened with jaggery and flavored with cardamom, milk, and a hint of ghee. It’s the kind of warm, hearty payasam you’d get at a family gathering or after a festive meal—soft, nutty, and just the right amount of sweetness.Check below for the full recipe!!!🤗

Pasiparuppu Javvarisi Paayasam is a comforting, creamy South‑Indian dessert made with roasted moong dal (pasiparuppu) and sago (javvarisi), sweetened with jaggery and flavored with cardamom, milk, and a hint of ghee. It’s the kind of warm, hearty payasam you’d get at a family gathering or after a festive meal—soft, nutty, and just the right amount of sweetness.Check below for the full recipe!!!🤗

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Ingredients

30-40 mins

4 servings

200 gMoong dal (split yellow lentils)
100 gSago (javvarisi)
400 gJaggery
600 mlWater
200 mlMilk (boiled and cooled)
10 gCashew nuts
10 gGrated coconut
2 tbspGhee
1/2 tspCardamom powder

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Steps

30-40 mins

1

Dry roast moong dal until aromatic. Rinse well.
2

Pressure cook moong dal and sago with water until soft.
3

Melt jaggery with a little water, strain, and add to cooked dal-sago.
4

Simmer for 5 minutes, stirring gently.
5

Heat ghee, fry cashews and coconut until golden, and add to payasam.
6

Add cardamom powder and mix well.
7

Cool slightly, then add boiled, cooled milk. Mix and serve.

Tips

Adjust the sweetness by varying the amount of jaggery according to your taste.

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Cooksnaps

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Rochef's Cooking @rochef_888

on November 26, 2025 11:43

Chennai

Youtuber, Home Chef, Foodie 🙂😎YouTube -https://youtube.com/shorts/uP2g5Nl8mGA?si=8CEXaUI0HhQuPKRTFacebook - https://m.facebook.com/dietwithdelight/

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