Moong Dal Kheer/Paasi Paruppu Payasam is one of the traditional sweet dishes made in South India. Payasam is usually prepared during the festive days and this is one such famous dessert being loved among many. To make this payasam the main ingredients used are paasi paruppu/moong dal and jaggery, which is a healthy substitute for sugar, also gives a unique taste in many sweet dishes. This payasam doesn’t need much time to prepare and tastes luscious even when warm. You can also add more ghee if you wish to, this certainly adds more flavor and makes the dish even rich and tastier. Try this delicious payasam and enjoy with your family on any occasion.
Paasi Paruppu Payasam | Moong Dal Kheer
Moong Dal / Passi Paruppu – 1/2 cup
Jaggery – 1/4 cup
Milk – 200 ml
Cardamom Pods - 2
Ghee – 1 tbsp
Cashews – 6 nos, broken
Grated Coconut – 2 tbsp (optional)
Wash moong dal/split green lentil and set aside.
Crush and powder jaggery using mixer. Keep aside.
Add the washed moong dal/split green lentil in a pressure cooker along with water and cook for 8-10 minutes on low heat.
After the pressure is released mash the cooked moong dal. Now, add milk and place on the stove top on low heat. Let it cook for a minute.
Then, add the powdered jaggery and mix well, the mixture will loosen a little bit. Ensure that the mixture isn’t too thick or too thin. If you feel the consistency is too thick add little water.
Add crushed cardamom and grated coconut and give it quick mix. Cook for about 2 minutes stirring every now and then.
In a pan, heat ghee and roast broken cashews until golden brown and add to the payasam.
Remove from flame and serve. As time passes the payasam will thicken, if it is so reheat the payasam and add some more milk and stir.
Adding grated coconut is purely optional, payasam even without coconut tastes delicious.