Pasta Parippu Payasam / Kheer (Multi grain pasta in desi sweet version)

We usually prepare any pasta in a noodle version with sauces, but how about a sweet version?? My younger one is a fan of sweet items and so anything healthy has to be sweet too.. That's how I ended up trying out this yummy payasam. Check this out with any pastas, I think it will be good. Jaggery in coconut sauces and fibre rich pasta n moong dal, Isn't it interesting? We have a similar version in Kerala using ada(rice flour)-ada pradhaman. It almost tastes the same way. My photo clicks have not been satisfactory, as the jaggery I had was the milder version. The jaggery should be dark brown or what we call karipetti(palm jaggery). This is very healthy food for kids, and I think you can try out replacing coconut milk with whole milk. The taste with whole milk may be slightly milder, but otherwise it will be good.

Ingredients

farfalle pasta  1/2 packet

split moong dal 1 cup

jaggery 1 cup (or as per taste)

coconut milk thin 1  1/2 cup

thick coconut milk 1 cup

cardamom powder 1 tsp

dry ginger powder / chukku podi 1/2 tsp

raisins 1/3 cup

cashews 1/3 cup

ghee 6 tsp





Method

• Cook the pasta as per packet instructions.(I used the farfalle multi grain pasta), Drain water and keep aside.
• Wash the moong dal and keep aside. Place a pan on medium heat, fry the raisins and cashews, keep aside. Add the parippu /split moong dal and fry for 2 minutes.Add the thin coconut milk and cook the  dal for 10-15 minutes until cooked.
• In the meantime, dissolve the jaggery in a cup of warm water and strain impurities. Add this jaggery to the boiling dal. Cook covered for 10 minutes.
• Add the cooked pasta to it and cook again for 10-15 minutes. The payasam starts to thicken, add half of the fried cashews and raisins. Add the cardamom powder, dry ginger powder, adjust sweetness. Lower the flame and add the thick coconut milk, heat it and put off the flame. Garnish with leftover cashews and raisins.

Servings 4 adults

TIPS

-Do not boil the payasam once the thick coconut milk is added, it may curdle.
-You can pressure-cook the moong dal if you want a much thicker consistency, we like to bite the cooked dal in between;so I have not mashed it.