Moong Dal Payasam also called Pesara Paruppu Payasam in South India. It is a thick, creamy sweet dish made using Moond dal, milk and dry fruits. It’s like a North Indian kheer made using the dal. Here is how to make Moong Dal Payasam.
Prepared using the split skinned green gram, this Payasam is a great alternative for other kinds of kheer, such as Chikoo Ki Kheer, Sama Ke Chawal Ki Kheer, Lauki Ki Kheer and Paneer Ki Kheer. Moong dal is one of the most common and sought after lentils all across India.
However, nothing beats this moong dal kheer that I am so much in awe of! Rightly balanced and textured, this dessert has the goodness of lentils, milk as well as the choicest ingredients. I have used full cream milk, sugar and khoya to make this dal payasam.
But, many folks also use jaggery and coconut milk while making it. Also, if you add a dash of cardamom powder and cook it on a medium flame then this dessert turns out uber delish.
Most importantly, adding a mix of dry fruits gives it a wonderful texture. Moreover, it enhances the nutritive value of this humble dessert considerably. You can make this dish for festivals, any special occasion or when you wish to serve something different yet traditional.
So, try this simple Indian dessert out soon because it is both hearty and healthy. Here’s its recipe:
Moong Dal Payasam Recipe
Moong Dal Kheer
Moong Dal Kheer, also called Pesara Pappu Payasam in South India, is a thick, creamy sweet dish made using Moond dal, milk and dry fruits. Here is how to make Moong Dal Kheer.
- 1 and 1/2 Litre Full Fat Milk
- 1/2 cup Dhuli Moong Dal
- 3 tbsp Sugar
- 100 g Khoya
- 4 tbsp Fresh Cream
- 2 tsp Cardamom Powder
- Almond and Pistachio Slivers for garnishing
Wash the dal and add it in a pressure cooker along with 1 and 1/2 cups of water.
Pressure cook until dal is soft.
Remove the pressure cooker from heat and let the pressure release.
Mash the dal with the back of a ladle to make a coarse paste.
Add milk in a pan and bring it to a boil.
Add the cooked dal in the boiled milk.
Simmer the heat and cook the kheer for 30-40 minutes until it thickens a bit.
Add sugar, khoya and fresh cream and cook for 2-3 minutes.
Add cardamom powder and mix well.
Garnish with almond and pistachio slivers.
Serve chilled or hot.
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