Paasi paruppu payasam | Moong dal kheer 

  

Paasi paruppu payasam or moong dal kheer is a delicious traditional South Indian payasam or kheer variety made with split moong dhal/ paasi paruppu and jaggery. It is a very basic and simple recipe and can be made in a giffy.Check out how to make this yummy traditional paasi paruppu payasam recipe below.

Ingredients

Paasi paruppu/green gram dhal(Moong dal) -1/2 cup

Jaggery-3/4-1 cup

Coconut milk-1/2 cup

Cashews and raisins-few

Cardamom powder-1/4 tsp

Ghee-1 Tbsp

Saffron strings-few

Recipe Video

Method

👉Dry roast the moong dal in medium flame until nice aroma comes and the dal turns light golden brown colour.Transfer to a bowl and allow it to cool down a bit. Now wash the dal well.

👉Place the dal in a pressure cooker,add 1 1/2 cups of water. Pressure cook for 3 whistles and switch off the gas and allow the pressure to subside completely.

👉Meanwhile dissolve jaggery in 1/2 cup water bring to a boil and strain it to remove impurities set aside.

👉Now once the pressure is released open the cooker and mash the dal lightly.Again switch on the gas.

👉To this dal add the jaggery syrup mix well and allow it to boil for 5 mins .

👉Add cardamom powder.

👉Once the payasam has thickened a bit fry cashews and raisins in 1 Tbsp ghee and add it to the payasam mix well.

👉Add few saffron strings.

👉Now switch off the gas and allow the payasam to cool down for 2 mins before adding the coconut milk (this is done to prevent curdling).

👉Add the coconut milk and mix well.

👉Make sure that you take the payasam in slightly watery consistency as it will thicken overtime.

👉Serve.

Preparation time-20 mins

Serves-4-5

Note -

✍️Instead of coconut milk you can add milk.

✍️This payasam can be served without adding any milk or coconut milk .

✍️Make sure to cook the dal perfectly it should not be mushy.

✍️Adjust the sweetness according to your taste preference.

✍️Instead of jaggery you can add sugar too.

✍️Keep stirring the payasam inbetween as it tends to burn.

✍️Take the payasam in slightly watery consistency as it will thicken overtime.