Monday, 27 January 2014

Paruppu Payasam / Moong Dal Kheer

Paruppu Payasam is a south Indian style Kheer made out of moong dal and Jaggery. It is prepared using moong dal, Jaggery and milk. Topped off with coconut bits , raisins and roasted cashew nuts.

Total Time: 45 min
Prep:  15min
Cook : 30 min
Yield:  5 Servings


  • 1 Cup Yellow Moong Dal
  • 1 Cup powdered Jaggery
  • 1 Cup Milk
  • 1/4 Teaspoon Powdered green cardamom
  • 1 tablespoon Ghee
  • 10- 15 Cashewnuts
  • 10-15 Raisins
  • 2 tablespoons coconut bits


Preparation :

1. Take Jaggery in a thick Ziploc bag and crush it using a hammer or heavy metal like meat tenderizer
2. Cut coconut into small bits
3. Dry Roast yellow Moong dal in a pan until nice aroma comes out

Cooking :

1. In a small pan add 1/2 tablespoon ghee. When the ghee melts , add cashewnuts and fry till they turn light brown. Remove nuts from ghee and keep them in a small plate lined with paper towel
2. In the same pan , add coconut bits to the remaining ghee. When the coconut bits turns light brown color remove them from the pan and keep it in a plate along with cashewnuts
3. Fry raisins also in the same pan until they puff up. Raisins burn very quickly, so remove them once they start puffing up
4. Add the roasted moong dal in a pressure cooker along with 2 and 1/2 cups of water and pressure cook in medium flame for up to 4 or 5 whistles
5. Open the pressure cooker when the pressure drops
6. Mash the cooked moong dal well
7. Add crushed jaggery  and cardamom powder to the mashed dal. Add 1 cup milk to this mixture. Keep the pressure cooker on low flame and cook until milk and jaggery blends well with the dal for about 5 mins
8. At this point, check the payasam for consistency and sweetness. If it is too thick, add 1/4 cup more milk or water. Add more crushed Jaggery if you want the payasam to be more sweet
9. Switch of the flame and let the payasam cool
10. While serving the payasam , add fried cashewnuts, raisins and coconut bits

No comments:

Post a Comment