Recipe: Yummy Pasiparu payasam moong dal kheer

Pasiparu payasam moong dal kheer. Moong dal payasam is a delicious sweet dish made with moong dal, jaggery, coconut milk, ghee and nuts. Kheer and payasam are the terms that refer to Indian puddings mostly cooked with milk. Moong dal payasam is a traditional South Indian variety & is also known as paruppu payasam or parippu. finally, enjoy moong dal payasam or paruppu payasam after your lunch. notes: firstly, make sure to roast the moong dal well to get a nutty flavour. also, after adding coconut milk do not boil on high flame as it may curdle. additionally, increase the amount of jaggery if you prefer more sweetness. moong dal payasam recipe with step by step photos. creamy and delicious paruppu payasam made with yellow mung lentils, jaggery, coconut milk.

Moong Dal (Pasi Paruppu) Payasam is made by sweetening moong dal mash with jaggery. The mixture is thinned with coconut milk and flavoured with cardamom and other spices. Dry roasting the dal before cooking gives a rich aroma to the payasam, while coconut milk gives it a pleasant flavour..paruppu. You can have Pasiparu payasam moong dal kheer using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pasiparu payasam moong dal kheer

1. Prepare 1 cup of moong dal.
2. It's 50 gm of sago (sabudana).
3. It's 1 cup of jaggery.
4. You need 2 cup of coconut milk.
5. You need 3 tbsp of coconut chunk.
6. Prepare 4-5 of cashews.
7. You need 4-5 of raisins.
8. You need 3 of cardamon.
9. You need 3 tbsp of coconut oil.

Moong dal payasam or kheer is a popular payasam made during festivals. Moong dal payasam or pasi paruppu payasam is a creamy and delicious payasam and is one of my favourites too. Amma usually insists to make dal payasam during festival times and its always a treat. In few regions , moong dal payasam is made using normal milk but in Kerala and Southern region of Karnataka , coconut milk is used.

Pasiparu payasam moong dal kheer instructions

1. Dry roast the moong dal until aroma comes.. Wash the dal 2 tyms.. And cook for 2 whistle.
2. On the other side cook the sabudana (sago) until it's become transparent.
3. After that transfer the cooked moong dal into a wide cook pan..add the cook sago.
4. Cook for few mins add jaggery... Cook until it's get dissolve.. Add coconut milk.. Let it comes to boil.
5. Add the cardamon crush.... Heat coconut oil.. Roast the coconut chunk and nuts.
6. Transfer the roasted ingredients nuts into the kheer cook until it becomes thick..serve it.

And i prefer it that way. Addition of coconut milk to the moong and jaggery mix takes this payasam to a new level. Do give a try.i'm sure you will agree with me. Moong dal payasam is something I really like though I make it rare, it always reminds me of our neighbor aunt whom used to share yellow and green If you like kheer/payasam then you will like this one too. What better time to post a payasam recipe than now as we have all major festivals lined up.