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..Thats 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 in colour or what we call karipetti(palm jaggery).This is a 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 other wise it will be good.
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
- Cook the pasta as per packet instructions .(I used the butterfly 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 minutes.
- 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 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