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.
- 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.
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.