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.

If you are looking for other traditional dessert recipes, check here. Arisi Payasam, Suyyam, Moong dal ladoo, Basundi

SERVING SUGGESTION :

Dessert for parties.
Prasadam / Neivedhyam to god.

AUTHOR : Dimple CUISINE : South Indian
COURSE : Dessert YIELD : 2-3 Servings

INGREDIENTS :

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

PREPARATION :

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.

PROCEDURE :

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.

TIPS :

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 :