Moong Dal Payasam Recipe with step by step pictures. Pasi paruppu payasam is made with roasted moong dal cooked in a jaggery syrup and finished with coconut milk and dried fruits.
Paruppu Payasam / Moong Dal Payasam is a rich and traditional South Indian dessert flavoured with moong dal, coconut, and appropriately sweetened with jaggery. Its ideal for any special occasion. Kerala cuisine takes great pride in its iconic dessert, payasam, which was once served in royal palaces.
About Moong Dal Payasam Recipe
Pasi paruppu /Mung beans are known as Moong Dal in India. Mung beans are also known as green gramme or moong. In Indian cooking, both whole and split lentils are used. Mung bean husks are green in colour. When the husks are removed, the beans become yellow.
Payasam (kheeri, payesh, Kheer , or phirni) is a sweet dish and type of wet pudding popular in the Indian subcontinent. It is typically made by boiling milk, sugar or jaggery, and rice, though rice can be substituted with daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is commonly flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and pseudograins have recently gained popularity. It's usually served as a dessert.
Moong dal payasam, also known as Paruppu payasam, is a South Indian Sweet dish made with moong dal, jaggery, ghee, and coconut milk.
Ingredients for Pasi Paruppu Payasam Recipe (Moong dal kheer recipe)
Yellow Moong Dal / Pasi Paruppu :
While moong dal melts away in the pot, mung beans retain their shape even when cooked to softness, making them ideal for saucy curries with vegetables or other larger legumes. They also have a more vegetal and beany flavour than buttery moong dal.
Its a healthier natural alternative to refined sugar that tastes just as good. Though it has an earthy flavour, you won't notice it in the cake. Depending on its composition, jaggery can taste like fresh cane juice, maple syrup, caramel, or molasses. The unrefined natural sweetener is available in a variety of colours, including light amber, golden brown, and dark brown. Jaggery is known by many different names, including gur in Urdu, gud in Hindi, and vellam in Tamil.
Coconut Milk :
Coconut milk is extremely versatile, and it can be used in both sweet and savoury dishes. Chongchitnant explains that in largely dairy-free Thai cuisine, its used to add creaminess and fat to a wide range of dishes, from sauces and dressings to curries and stews to puddings and dessert soups.
Cashews contain a lot of starch, which will thicken sauces just like flour and potatoes do. The use of cashews over flour, for example, has the advantage of adding a lot of flavour to the sauce.
Moong Dal Payasam Recipe | Pasi Paruppu Payasam Recipe | Moong Dal Kheer Recipe
- 1 cup Yellow Moong Dal / Pasi Paruppu
- 1 cup Jaggery grated
- 2 tbsp Ghee
- 2½ cup Thin Coconut Milk 2nd Extract
- 1 cup Thick Coconut Milk 1st Extract
- 3 tbsp Cashews
- 3 tbsp Kishmish / Sultanas
- 4 pods Cardamom crushed
- Heat a tbsp of ghee in a kadai. fry the cashews and kishmish till golden brown and remove this in a plate.
- Add moong dal in the remaining ghee and roast it for 2 mins till nice aroma comes.
- Now add the thin extract milk and bring it to boil. Add cardamom in this and Simmer the flame and cook covered for 15 mins or until the dal is cooked.
- Now add in jaggery and mix well.Let it cook for 5 more mins.
- Switch off the flame(IMP) and Pour in the thicker coconut milk and mix well.
- Add the remaining ghee and fried cashew and raisins and mix well.
- Serve hot.
Moong Dal Payasam Recipe with step by step pictures
|Take all your ingredients|
|Heat half of the ghee|
|add cashews and raisins|
|and fry it|
|fry till light golden|
|remove it to a plate|
|add moong dal in the remaining ghee|
|and roast it|
|till light golden|
|add coconut milk (thin extract)|
|and mix well|
|add crushed cardamom|
|bring it to a boil|
|cover and simmer|
|until dal is cooked|
|now add in grated jaggery|
|and mix well|
|now let it cook for few more mins|
|switch off the flame(IMP) and add in thick coconut milk|
|and mix well|
|add fried cashews and raisins|
|and a tblspn of ghee|
|and mix well|
Frequently Asked Questions
Is kheer and payasam same?
Kheer is known as payasam or payasa in southern India, which means milk. The difference between kheer and payasam is that payasam is typically made with jaggery and has a thinner consistency.
How is payasam served?
For centuries, payasam was served on a banana leaf as a side dish rather than at the end of a meal. Its still served just before the final course of curd in many homes.
What is the difference between payasam and Pradhaman?
Payasams are typically made with milk and a single boiling process, and are served at temples as part of the naivedya. Pradhamans are typically double-boiled and made with jaggery and coconut milk.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.