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Paruppu Payasam | Moong Dal Kheer
A traditional payasam or kheer recipe made using jaggery as the sweetener to celebrate Indian festivals
Servings 4 cups
- 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.
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