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Moong Dal Kheer
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Paasi Paruppu Payasam | Moong Dal Kheer

Paasi Paruppu Payasam or Moong Dal kheer is a kheer which is present in almost all the festivals.It is prepared with moong dal and Jaggery.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Indian
Servings: 4
Calories:
Author: sharmila kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Moong Dal
  • 2 cup Jaggery
  • 2 tbsp Ghee
  • 20 Cashew
  • ½ cup Grated Coconut
  • 2 tsp Cardamom Powder
  • 2 tbsp Rice flour

Instructions 

  • Heat a kadai in low flame. Dry roast the moong dal till a nutty fragrance comes. Once the aroma comes take the kadai off the stove and keep it aside and allow it to cool.
  • While the dal cools start grating the jaggery and keep it ready.(tip: 1.One of the specialty of this dish is its rich golden colour. It depends on the jaggery. So always get a dark golden/dark brown jaggery. 2. for people who prefer moderate sweetness 2 cups of jaggery will be fine. For those who prefer more sweetness can add 2.5 cups of jaggery.).
  • Take a deep vessel and boil 3 cups of water in it in low flame. As the water starts to boil add the roasted moong dhal to it.
  • Allow the moong dal to cook.
  • In the meantime, take a kadai and add 2 tbsp of ghee to it.
  • Add the cashew to it and roast them till they are golden brown.
  • Check if the dal has soften well as shown. If not, allow it to boil for some more time.
  • If the dal has softened, add grated jaggery to it.Stir well till the jaggery dissolves completely.
  • Take a small cup and add 4 tbsp of rice flour to it and make it into a semi thick paste.
  • Add the paste to the kheer and stir well.(Rice flour gives a nice consistency to the kheer. Without it the kheer would be quite watery.)
  • Now add the grated coconuts to the kheer and stir.(By now you would have started to get the rich aroma of the kheer.)
  • By now the kheer would have a semi-thick consistency and its beautiful aroma would engulf you.
  • Add 1tsp of cardamom powder to it to add a sweet fragrance to the kheer.
  • The Kheer is almost done. Add the roasted cashews to it and allow it to cook for 3 more minutes and switch of the stove.
  • Mouth-watering Paasi Paruppu Payasam/Moong Dhal Keer is ready. Serve it hot and enjoy.

Notes

  •       Tastes good when served hot.
  •        Can be served as an after meal dessert.
  •       One of the specialty of this dish is its rich golden colour. It depends on the jaggery. So always get a dark golden/dark brown jaggery.
  •         For those who prefer moderate sweetness 2 cups of jaggery will be fine. For those who prefer more sweetness can add 2.5 cups of jaggery.). 
Keyword Moong Dal Kheer, Paasi Paruppu Payasam
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