Paruppu payasam / moong dal kheer

Name: Paruppu payasam / moong dal kheer
Total time: 1800 s
Yield: 3 peoples
Cuisine: Indian
Ingredients: 1/3 cup moong dal; 2/3 cup jaggery; 2/3 cup coconut milk; 21/2 cup water; 1/4 tsp cardamom powder; 6 cashews; 1 tbsp dry coconut flakes; 2 tsp ghee

Muniswari.G @muniswari_0205

Chennai

#NV The Paruppu Payasam is a very traditional South Indian payasam/kheer recipe made from moong dal, coconut milk,cardamom and dark jaggery. This payasam has coconut and coconut being auspicious, the payasam is served as an offering to the gods during the festivals like Onam and Tamil New Year. The coconut milk makes the payasam silky and creamy. The flavour combination of the payasam is so good that you cannot stop at just one bowl.

Muniswari.G @muniswari_0205

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Ingredients

30 minutes

3 peoples

1/3 cupmoong dal
2/3 cupjaggery
2/3 cupcoconut milk
21/2 cupwater
1/4 tspcardamom powder
6cashews
1 tbspdry coconut flakes
2 tspghee

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Steps

30 minutes

1

First, heat ½ tsp of the ghee in a heavy bottomed pan. Add the moong dal and roast until a nice aroma arises and turns slightly golden..
2

To the roasted moong dal, add about 2 Cups of water and cook it in medium flame. Cook until the moong dal is just done. It should neither be mashed out nor undercooked. If needed, you can add about ½ - 1 Cup of additional water for cooking..
3

Meanwhile, melt the jaggery along with the remaining ⅔ Cup of water. Filter the jaggery syrup through a fine metal mesh strainer and add it to the cooked moong dal. Stir well and cook until the jaggery syrup bubbles up and thickens a bit.
4
5

Add the coconut milk, stir well and cook for about a min or two. Turn off the flame.
6
7

In a separate pan, heat the remaining 1 ½ tsp ghee and saute the cashew and coconut flakes until nicely golden. Add the cashews, coconut flakes, along with the ghee to the payasam and cardamom powder mix well.
8

Now ready to serve...