Paruppu Payasam – Moong Dal Kheer – Dessert Recipe
Paruppu Payasam – Moong Dal Kheer is a sweet, delicious, semi-solid dessert prepared with jaggery syrup & moong dhal and flavored with cardamom.
There are so many versions of preparing this paruppu payasam with milk & coconut. But, this is the most simplest of all with just the actual flavor of moong dhal.
We usually call this version of kheer as “Paruppu Thanni Payasam” at home. Whenever our mom prepares this payasam, medhu vada or Paruppu vadai will also be there in the menu, as we love to soak the vada in payasam and have it together (Divine Moments:-)). This version of Payasam will save your day, especially when you run out of milk or coconut or sugar.
Unlike other payasam recipes, this one calls for Jaggery (instead of sugar) which is not chemically processed. Jaggery contains natural phyto-chemicals, which activates digestion & it is also rich in Iron. So, be ready for your second (or even third) servings. 🙂
Over to Paruppu Payasam Recipe / Moong Dal Kheer recipe from Home-making Delight…
Serves – 2-3
Moong dal – 1/2 cup
Chana Dal – 1 tblsp
Water – 1 cup
Cardamom – 1/4 tsp (Crushed)
Ghee – 2 tblsp
Cashews – few
Grated Jaggery – 1 cup
Water – 2 cups
- Add ghee to a non-stick pan & roast the cashews until golden brown. Keep them aside. In the same pan slightly saute the dals (Moong & Chana) until it’s hot enough to touch with a mild aroma.
Pressure cook the dals with 1 cup of water for three whistles. Roughly mash the dhal leaving a few chunks as they give a nice texture for payasam.3. Add the grated jaggery in water & boil until it dissolves. Then, filter the jaggery syrup to remove the impurities, if any.4. Now, add the cooked dal & cardamom powder, mix well and continue to boil until it reach your desired consistency.5. Finally garnish with roasted cashews and serve your delicious Paruppu Payasam – Moong dhal Kheer warm.
Looking for more Payasam / Kheer recipes?? Check out our “desserts” recipes and “Sweets” recpies to view our special recipes like Pudding, Ladoos, Paal Payasam, Carrot Kheer, Semiya Payasam, Rava Kesari etc
- Mash the dals well if you want the payasam to be smooth.
Please keep in mind that the payasam may solidify a bit (because of jaggery syrup) once you remove from flame. Add milk to the payasam before you serve, if needed.
Be generous with ghee to give it a rich taste. 🙂
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