Recipe: Delicious Paruppu Payasam /Moong dal payasam

Recipe: Delicious Paruppu Payasam /Moong dal payasam Delicious, fresh and tasty.

Paruppu Payasam /Moong dal payasam. pasi paruppu payasam with detailed photo and video recipe. a popular south indian style of kheer recipe made with moong dal and coconut milk. it is a traditional dessert recipe made especially for celebration feast or for the festival like makara sankranti. it is a healthy indian sweet as the sweetness is derived from the coconut milk and jaggery. 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.

Rinse ½ cup moong dal (pasi paruppu) a couple of times.

Place this pan in a pressure cooker.

This paruppu payasam is a very easy dessert to make.

You can cook Paruppu Payasam /Moong dal payasam using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Paruppu Payasam /Moong dal payasam

1. You need of yellow moong dal.

2. You need of grated jaggery.

3. Prepare of milk.

4. It’s of cardamom powder.

5. You need of ghee.

6. Prepare of salt.

7. You need of Water.

The only thing to pay attention to is the consistency of cooking the moong dal.

If you get that right, there is nothing else you would need to worry about.

The cooked moong dal and coconut milk adds a nice bit of creaminess to the payasam.

Paruppu Payasam is a house favorite.

Paruppu Payasam /Moong dal payasam instructions

1. Heat 1tbsp ghee in a small pan and fry the cashew nuts till golden brown. Keep them aside. Then in that pan heat another 1tbsp ghee and roast the moong dal till light brown on medium flame..

2. Cook the roasted moong dal with 11/2cup water and pinch of salt in a pressure cooker for 3-4whistles in low flame..

3. Turn off the heat and let the pressure cooker comes to normal..

4. In the mean time dissolve the jaggery in hot water and strain it in a strainer to discard the impurities..

5. Open the lid of the cooker and mash the moong dal with the help of a spatula and then add jaggey syrup, milk and cardamom powder and cook it in medium flame..

6. When it starts boiling reduce the flame and stir continuously to avoid sticking. When it becomes little bit thick switch off the flame and garnish with spitted cashew..

7. Serve warm or chilled..

This is my husbands favorite payasam.

Coconut milk, lentils and the very mild flavor of cardamom and ghee makes the payasam sublime.

Its a very traditional recipe and here is how to do it.

South Indian festival menus are just not complete without Moong Dal Payasam.

Moong Dal (Pasi Paruppu) Payasam is made by sweetening moong dal mash with jaggery.