Thursday, 28 July 2016


Do you relish this delicious sweet ever before?

We, the traditional kongu folks make pasiparuppu payasam, pasiparuppu sweet pongal and pasiparuppu halwa using cow ghee as a special ingredient during family occasions and festivals.

I posted pasiparuppu payasam before. Today's special posting is Pasiparuppu halwa. Such a scrumptious dish..!

How to make?


Moong dal 100 gms
Sugar 200 gms
Cow milk 50 ml
Cow ghee 100 ml
Cardamom six pods crushed
Cashews and raisins each one spoon


Dry roast moong dal till aroma coming out
Allow to cool and blend into a coarse powder.
Heat a wok with one tablespoon of ghee over a medium flame.
Transfer the moong dal coarse powder.
Fry for a couple of minutes on a medium flame.
Add sugar and allow to melt.
Add one cup of water.
Add another tablespoon of ghee.
Saute again.
Allow to cook on a low flame.
Add milk and mix well.
Saute softly till the milk absorbed.
Add the ghee-roasted cashews and raisins.
Pour the remaining ghee and mix well.
Observe the dal mass is well cooked and nonsticky and also ghee is oozing out all over the sides.
Switch off the flame.
Sprinkle the crushed cardamom seeds over the halwa.

Yummy and lip-smacking moondal halwa is ready to serve..!

Unforgettable taste..! Royal appealing sweet..! Hope you enjoy it..!!!!!!!

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