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
1.Wash the moong dal 2 or 3 times and let it rest for few mins.
2. Heat a pan in low flame. to this add ghee and wait till it heats up. Add cashew nuts and roast until golden and remove from the pan and set aside.
3. In the same pan add the moong dal. Dry roast the moong dal till a nutty fragrance comes.
4. Once its aromatic add 2 cups of water and start cooking the moong dal. Dal gets cooked easily in open pot so no need of pressure cooker. but you may use cooker also if you prefer.
5. The dal gets cooked and soften in sometime. Mash the moong dal once with the backside of the ladle.
6. Next add the jaggery powder. Or you may grate the jaggery and add to the cooked moong dal. Stir well and let the jaggery dissolve completely .
7 . Next add the 2nd coconut milk. Combine well and cook in a low flame for 10 mins
8. Next add cardamom powder or crushed cardamom for flavor.
9. Now the kheer is well combined and almost cooked , at this stage add the roasted cashew nuts and stir well.
10. Cook for another 2 mins and switch off. Finally add the 1st coconut milk. Combine well and the kheer is ready
Mouth-watering Paasi Paruppu Payasam/Moong Dhal Keer is ready. Serve it hot and enjoy.
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
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates
📖 Recipe
Paasi Paruppu Payasam | Moong Dal Kheer
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Moong Dal
- 2 cups Water
- 2 cup Jaggery
- 2 tbsp Ghee
- 20 Cashew
- 2 tsp Cardamom Powder
- 1 cup Thin coconut milk ( 2nd coconut milk )
- ½ cup Thick Coconut milk ( 1st milk)
Instructions
- Wash the moong dal 2 or 3 times and let it rest for few mins.
- Heat a pan in low flame. to this add ghee and wait till it heats up. Add cashew nuts and roast until golden and remove from the pan and set aside.
- In the same pan add the moong dal. Dry roast the moong dal till a nutty fragrance comes.
- Once its aromatic add 2 cups of water and start cooking the moong dal. Dal gets cooked easily in open pot so no need of pressure cooker. but you may use cooker also if you prefer.
- The dal gets cooked and soften in sometime. Mash the moong dal once with the backside of the ladle.
- Next add the jaggery powder. Or you may grate the jaggery and add to the cooked moong dal. Stir well and let the jaggery dissolve completely .
- Next add the 2nd coconut milk. Combine well and cook in a low flame for 10 mins
- Next add cardamom powder or crushed cardamom for flavor.
- Now the kheer is well combined and almost cooked , at this stage add the roasted cashew nuts and stir well.
- Cook for another and switch off. Finally add the 1st coconut milk. Combine well and the kheer is ready
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.
Leave a Reply