how to make moong dal kheer /pasi paruppu payasam

The fluffy little yellow moong dal is always light on your tummy than any other dhal giving a sufficiency with high nutritional quotient.Here in our homes its like a system of rites they make this delightful payasam for every occasion!the particular event may be small or big.I have grown up seeing my paati making this simple earthy dessert she does not add any milk or even coconut milk to it but I still remember that she never miss to add some stripes of coconut pieces to the payasam.Somehow I have missed adding coconut even though the very thought was in my mind because personally I love to munch the bits of coconut in between the soupy payasam.Always add the cardamom powder at last so that we get the full flavour of the elachi!the aroma gets lost if we add it before itself.Its better to make a syrup out of jaggery and add to remove the unwanted dust rather than adding as such.I have given the jaggery measure as per my taste you can increase if you want it to be little more sweeter.

how to make moong dal kheer /pasi paruppu payasam

INGREDIENTS:

Yellow moong dhal/pasi paruppu – 1/2 cup
Jaggery – 1/2 cup
Cardamom powder – 1 tsp
Ghee – 2 tbsp(little for frying dhal and then adding tempering).
Cashew-nuts some(broken)

METHOD:

HEAT AND DISSOLVE JAGGERY WITH SOME WATER

FILTER AND KEEP READY

FRY PARUPPU WITH LITTLE GHEE

ADD WATER AND BOIL

WHEN DHAL IS COOKED

ADD SYRUP AND BOIL

ADD NEEDED WATER AND BOIL(ADDING WATER IS OPTIONAL)

FRY CASHEWS IN GHEE

ADD TO PAYASAM

SWITCH OFF AND ADD CARDAMOM POWDER

1.Add little water in a pan with jaggery boil till it is dissolved.
2.Filter syrup and keep ready.
3.Wash dhal and add ghee in a pan and fry dhal nicely.
4.Now add water to dhal and let it boil(For 1/2 cup of dhal you can add 3 cups of water)
5.Boil till the dhal is nicely cooked without becoming mushy.
6.Now add the syrup and let it boil for sometime and now if you want to correct the consistency can add little water and let boil  but it’s up to you.
7.Now in a kadai add ghee with some cashews and fry till golden.
8.Add this to the payasam and switch off.
9.Add cardamom powder and mix.

how to make moong dal kheer /pasi paruppu payasam

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Total Time 30 minutes mins

Ingredients

  

• Yellow moong dhal/pasi paruppu - 1/2 cup
• Jaggery - 1/2 cup
• Cardamom powder - 1 tsp
• Ghee - 2 tbsp little for frying dhal and then adding tempering.
• Cashewnuts some broken

Instructions

 

• Add little water in a pan with jaggery boil till it is dissolved.
• Filter syrup and keep ready.
• Wash dhal and add ghee in a pan and fry dhal nicely.
• Now add water to dhal and let it boil(For 1/2 cup of dhal you can add 3 cups of water)
• Boil till the dhal is nicely cooked without becoming mushy.
• Now add the syrup and let it boil for sometime and now if you want to correct the consistency can add little water and let boil but its up to you.
• Now in a kadai add ghee with some cashews and fry till golden.
• Add this to the payasam and switch off.
• Add cardamom powder and mix.

Notes

The consistency should be neither thick nor too runny(should be able to pour in a glass tumbler and drink).
Then dhal should be cooked correctly without becoming mushy.
If the dhal is mushy then payasam will be too smooth in texture.
You can add milk when cooking decreasing the amount of water to add richness.
Even coconut milk is added in some versions which will more rich in taste.

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