Payasam (Kheer) is one Indian dessert recipe that is made on every occasion; from marriages to birthdays or to mark the beginning of anything new and special. I even made paal payasam on New Year’s eve and had made this payasam with jelly on our anniversary. Well all these times; I have always made payasam using sugar but this is the first time I made a payasam using jaggery. Another family recipe traditionally made on Pongal festival.
Sometimes all it takes is that one baby step to start fresh. I have been missing and thinking about blogging all these days but finally that first move to start off was with this 4 ingredient Basil Ice-cream and hopefully no looking back from here on. This is the time to start something that you had always wanted to start. This is the time to dive into the streams of your life, to take charge of your responsibilities or to tick off your #bucketlist2017. This new year start something new to build on those memories for lifetime.
And yes if you happen to plan or execute something new then do share it with me. Like I am sharing with you all over my instagram page from Monday; #365daysofphotograpy; project365. Do join me there with the hashtag #SNF. I would love to see your project as well.
Coming to this payasam(kheer) recipe; if you are anything like me, like you enjoy dessert for mains then this is the perfect payasam (kheer) for you. When you take the first mouthful you will be hit by the perfect sweetness to excite your tastebuds; with the texture of the moong dal and channa dal adding to the perfect bite and the crunch of fried cashews is like cherry on the cake. This payasam combines the three aspects- sweetness, texture and crunch with a perfect balance to wanting you to take the next mouthful and the next and the next.. someone stop me please.
Paruppu Payasam | Moong Dal Kheer
- 1/2 cup moong dal/ split green gram
- 2 tbsp channa dal/ split bengal gram
- 1 tsp raw rice
- 3/4 cup powdered jaggery
- 1 tbsp ghee/ clarified butter
- 2 tbsp broken cashew-nuts
- 1/4 tsp cardamom powder
- milk as required
- water as required
- Heat up a tbsp of ghee in a pressure cooker and fry cashew-nuts until golden brown and keep aside. (If you are using raisins then fry them as well at this stage)
- In the same cooker, dry roast moong dal, channa dal and rice until aromatic around 2 minutes. Add enough water (around 2-3 cups) and pressure cook for 3 whistles. You can also do the same thing in a saucepan over stovetop only that it would take a little extra time than cooking in pressure cooker.
- In the meanwhile, break your jaggery lumps to small pieces using a knife or mortal and pestle. (Need not powder it to super fine just small enough to dissolve easily). Once the pressure subsides open the pressure cooker, mash the dal with the help of a potato masher or back of the ladle and add the jaggery to it.
- Stir well until the jaggery dissolves and everything combines together (around 5 minutes). Keep stirring or else it might stick to the bottom of the pan. After which, switch off the gas, remove from the heat and add freshly ground cardamom powder and cashews and mix well.
- Right before serving, spoon 2-3 tbsp of this dal-jaggery mixture onto a bowl. Add hot milk enough to adjust the consistency as per your liking. And thats it enjoy it warm for the ultimate taste.