Paasi Paruppu Payasam or Moong Dal kheer is a kheer that is present in almost all festivals. It is prepared with moong dal, coconut milk, and Jaggery.
Paasi Paruppu Payasam or Moong Dal Kheer is a traditional dish prepared during all auspicious occasions of Tamil Nadu and Kerala. Be it a wedding or a simple pooja at home Paasi Paruppu Payasam makes its way into the menu.
It is a simple,delicious and mouth-watering food. It has a very rich golden colour and a distinct aroma attached to it and you simply cant resist it. The recipe I have posted below is a very traditional one followed by my family for generations.
Now lets get started with how to prepare Moong Dal Kheer.
How to prepare Moong Dal Kheer
Tips & Variations
- Tastes good when served hot.
- Can be served as an after meal dessert.
- One of the specialty of this dish is its rich golden colour. It depends on the jaggery. So always get a dark golden/dark brown jaggery.
- For those who prefer moderate sweetness 2 cups of jaggery will be fine. For those who prefer more sweetness can add 2.5 cups of jaggery.).
More Kheer recipes
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📖 Recipe
Paasi Paruppu Payasam | Moong Dal Kheer
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Moong Dal
- 2 cup Jaggery
- 2 tbsp Ghee
- 20 Cashew
- ½ cup Grated Coconut
- 2 tsp Cardamom Powder
- 2 tbsp Rice flour
Instructions
- Heat a kadai in low flame. Dry roast the moong dal till a nutty fragrance comes. Once the aroma comes take the kadai off the stove and keep it aside and allow it to cool.
- While the dal cools start grating the jaggery and keep it ready.(tip: 1.One of the specialty of this dish is its rich golden colour. It depends on the jaggery. So always get a dark golden/dark brown jaggery. 2. for people who prefer moderate sweetness 2 cups of jaggery will be fine. For those who prefer more sweetness can add 2.5 cups of jaggery.).
- Take a deep vessel and boil 3 cups of water in it in low flame. As the water starts to boil add the roasted moong dhal to it.
- Allow the moong dal to cook.
- In the meantime, take a kadai and add 2 tbsp of ghee to it.
- Add the cashew to it and roast them till they are golden brown.
- Check if the dal has soften well as shown. If not, allow it to boil for some more time.
- If the dal has softened, add grated jaggery to it.Stir well till the jaggery dissolves completely.
- Take a small cup and add 4 tbsp of rice flour to it and make it into a semi thick paste.
- Add the paste to the kheer and stir well.(Rice flour gives a nice consistency to the kheer. Without it the kheer would be quite watery.)
- Now add the grated coconuts to the kheer and stir.(By now you would have started to get the rich aroma of the kheer.)
- By now the kheer would have a semi-thick consistency and its beautiful aroma would engulf you.
- Add 1tsp of cardamom powder to it to add a sweet fragrance to the kheer.
- The Kheer is almost done. Add the roasted cashews to it and allow it to cook for 3 more minutes and switch of the stove.
- Mouth-watering Paasi Paruppu Payasam/Moong Dhal Keer is ready. Serve it hot and enjoy.
Notes
- Tastes good when served hot.
- Can be served as an after meal dessert.
- One of the specialty of this dish is its rich golden colour. It depends on the jaggery. So always get a dark golden/dark brown jaggery.
- For those who prefer moderate sweetness 2 cups of jaggery will be fine. For those who prefer more sweetness can add 2.5 cups of jaggery.).
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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