Ingredients for Pasiparuppu Javarisi Payasam

1/3 Cup of Moong Dal

1/4 Cup of Sago

3/4 Cup of Jaggery

Pinch of Salt

1 Tbsp of Ghee

2 Tbsp of Coconut, Grated

2 Tbsp of Thick Coconut Milk

3 Cardamom, Crushed

Few Cashews and Raisins

Method for Pasiparuppu Javarisi Payasam

In a pan, dry roast the moong dal until they turn golden brown and aromatic. Transfer it to a bowl, add sago and water and soak it for 1/2 hr.

In a pressure cooker, add dal, sago, salt and enough water, about 1.5 cups. Cook for 3 whistles and turn off the flame.

In a pan, add jaggery and 1/2 cup of water, cook in a medium flame until jaggery dissolves completely. Strain it and keep it aside.

Heat another pan, add a 2 tsp of ghee, when it is hot, add cashews, raisins, fry well until it turns golden brown, add coconut, fry for a min and transfer it to a plate.

Open the lid of the cooker, heat the cooker, in a medium flame, add jaggery and mix well, boil it for 3-5 mins.

Add roasted cashews, raisins, coconut, crushed cardamom and remaining ghee, mix well. Cook it for a min.

Finally add coconut milk, give a quick stir and turn off the flame.

Serve payasam hot or cold.

Tips

Dry roasting the moong dal gives an aromatic flavor.

After you add coconut milk, do not boil it for long time, it starts curdling.

If you don’t have coconut milk, add cow’s milk to payasam.

Adjust sweetness according to your taste..I prefer payasam to be more on sweeter side so I added 3/4 cup.

Add any nuts of your choice like almonds or walnuts.

I used pressure cooker , you can also make it in pan. But it takes little more time.

Ingredients for Pineapple Popsicle

Preparation Time: 10 mins  Freezing Time: 4hrs  Serves:1

• 150 gms(5oz) of Chopped Pineapple
• 1/4 Cup of Full Fat Milk
• 2 Tbsp of Sugar or Honey

Method for Pineapple Popsicle

• Remove the skin with knife, wash and chop the pineapple into small pieces.
• In a blender, add chopped pineapple, milk and sugar/honey, blend it to a smooth purée.
• Transfer this purée to a Popsicle mold or paper cups like I did.
• Freeze it for 4 hrs or overnight. After 1/2 hr, insert the Ice cream stick in the middle of the cup, then freeze it again.
• Then carefully show the bottom part of the cup in running tap water, set aside for 2 mins then slowly remove it from the cup.
• Serve immediately.

Tips

• If you have Popsicle mold use them otherwise use paper cups or ice cube tray.
• Freeze it 4 hrs or overnight.
• For de moulding, show the Popsicle in tap water, then carefully pull the sticks.
• Adjust the sugar according to your taste.