Paasi parupu payasam - Moong dhal kheer

Recipe by
Total Time:
15-30 minutes
Serves:5
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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4

Ingredients

  • 1/2 cup - moong dhal
  • 3/4-1 cup - jaggery, powdered (or according to taste)
  • 1-1.5 cups - Milk
  • 1/4 cup - thick Coconut Milk (optional) or 1/4 cup - grated Coconut
  • 1/2 tsp - Cardamom powder
  • 1 tbsp - Ghee
  • 1 tbsp - cashews
  • 1 tbsp - Raisins

How to Make Paasi parupu payasam - Moong dhal kheer

  • Heat 1 tsp ghee in a pressure pan and slightly roast cashews and raisins till it turns golden brown. Transfer to another bowl and keep aside.
  • In the same pan, add remaining ghee and fry moong dhal.
  • Add 1.5 cups of milk to the fried moong dhal and pressure cook it for 2 whistles.
  • Meanwhile, add 1/2 cup of water to jaggery and heat it till it dissolves completely.
  • Strain the jaggery and add to the cooked moong dhal.
  • Mix and cook for 5 minutes.
  • Then add coconut milk or grated coconut, and cardamom powder and cook for another 2 minutes.
  • Adjust milk to get required consistency.
  • Turn of the heat and add roasted cashews and raisins.
  • Serve hot or chilled.
  • Recipe courtesy: Sara's Yummy Bites