PASI PARUPPU PAYASAM – Split Yellow Moong Dal Kheer
Payasam/Kheer is a delicious Indian Dessert. Moong dal payasam / Pasiparupu payasam is traditionally prepared during festival seasons as prasadam / neivedyam(religious offering). It is very easy to prepare this recipe.
SERVING SUGGESTION :
- Dessert for parties.
- Prasadam / Neivedhyam to god.
AUTHOR : Dimple CUISINE : South Indian
COURSE : Dessert YIELD : 2-3 Servings
- Split Yellow Moong dal – 1/2 cup
- Water – as required
- Jaggery – 1/2 cup grated (3 cubes)
- Milk – 1/2 cup
- Cardamom powder – 1/2 Tsp
- Ghee – 2 Tbsp
- Cashew nuts – 5
- Dry raisins – 5
- Coconut – 1/4 cup grated
- Dry roast moong dal until you get good aroma. (Do not let the colour change)
- Wash and soak roasted moong dal in water for 15 min.
- Dissolve jaggery with little water over low heat and filter the impurities if any.
- In a deep pan add 1.5-2 cups of water. Drain the moong dal and add it.
- Let it get cooked completely on medium heat(takes 8-10 min). Mix it often.
- Otherwise you can pressure cook it for 1 or 2 whistles.
- Meantime, roast the required ingredients. Heat a pan and melt ghee.
- Roast cashewnuts and raisins. Filter it and transfer to a plate.
- Add coconut to the ghee and roast it for a couple of minutes. Do not let it burn.
- Set this aside.
- Add milk to the cooked moong dal. Mix well.
- Add jaggery water and adjust consistency. Let it come to a boil.
- Add freshly grounded cardamom powder and roasted ingredients.
- Combine well. And let it be on low heat for 1 or 2 min.
- Turn of the heat. Yummy and delicious payasam is ready.
- You can skip dry roasting moong dal.
- Moong dal should be in mashing consistency when you add milk.
- Remember it will get quite dense after removing it from heat. If needed adjust consistency by adding hot milk.
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Step by Step Procedure with pictures :