Moongdal kheer | Moongdal payasam | Pasiparupu payasam

Moongdal kheer or Pasiparuppu payasam is a delicious sweet made with yellow split roasted moong dal, jaggery, ghee and milk. Learn this prasadam sweet recipe with pictures and a video.

This popular Moongdal kheer is pasiparupu payasam in Tamil, Pesara Pappu payasam in Telugu and Cherupayar parippu payasam in Malayalam. Preparation of this Moongdal payasam includes roasting and boiling moong dal. This healthy payasam tastes great when jaggery used for sweetness rather than sugar. Roasting gives nice texture and aroma to the dal.

Why moong dal is best for making Paruppu payasam?

• Moongdal is the yellow dal that is considered very mild and easily digestible.
• This yellow petite lentils turn creamy when cooked which is perfect for a kheer/payasam recipe.
• It is easy to cook and needs no prior soaking. You can decide and do it in just 15 minutes.
• Yellow moong blends nicely with jaggery and milk or coconut milk, which in turn makes it a favorite sweet among kids.
• We can offer moong dal kheer to god on special occasions as prasadham. During busy pooja days, this is a handy as well as delicious sweet to make in less than 20 minutes.
• Perfect for dessert when served cold. Tastes equally good when served warm and fresh.

What to remember to make a lip-smacking yellow moong kheer?

• The preparation of moong dal kheer is very simple yet it tastes delicious.
• Roast the yellow lentils in ghee for few minutes as mentioned in the below recipe just before cooking to get a nice aroma. If you skip roasting, the payasam may become overcooked and taste like just sweetened mash dal.
• To get the texture feel in payasam instead of creamy mash, cook the split moong dal only up to the just-cooked stage. Overcooking yield shapeless lentil mass in the here. You can do pan cooking if you have the time instead of pressure cooking.
• Coconut bits and cashew nuts are fried and added to give nice tasty bites in between.

I have added stepwise picture explanations and a quick video.

Video explanation:

Moongdal kheer| Pasiparupu payasam

Sangskitchen

Moong kheer or pasiparupu payasam is a delicious sweet prepared by cooking moong dal with jaggery, milk, cardamom and cashews.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert, Kheer, Payasam

Cuisine Indian

Servings 4

Calories 300 kcal

Ingredients

  

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Ingredients:

To cook moong:

• 1 cup moong or pasiparupu 1 cup=250ml
• 3/4 cup water (adjust as needed)

To make jaggery syrup:

• 1 cup powdered jaggery
• 1/2 cup water (approx.)

To make kheer:

• 1/2 cup milk
• 1/2 tsp cardamom powder
• 1/4 tsp salt
• 2 tbsp ghee

To garnish:

• 1 tbsp cashew nuts
• 1 tbsp coconut pieces

Instructions

 

Recipe:

• In a frying pan heat ghee(2 tbsp) and fry cashews(1 tbsp) and coconut pieces(1 tbsp) to golden brown color. Remove from the pan and keep aside.
• Add pasiparupu(1 cup) in the same pan and start roasting. Be careful not to over fry. You will get a nice aroma from yellow lentil. Switch off and transfer.
• Transfer this nicely roasted moong to a pressure cooker, add water(3/4 cup) and milk(1/4 cup) and cook for just 1 whistle. If cooking in a pan, add enough water, cover the pan and wait for the dal to cook till soft. It takes around 15 minutes to cook in a pan, check frequently and stir to avoid bottom burning. Do not overcook.
• Meanwhile prepare jaggery syrup. In a separate pan add powdered jaggery(1 cup) and water(1/2 cup) and cook in medium heat. Wait for the jaggery to dissolve completely while heating and keep aside.
• Open the cooker and mash the dal lightly, do not spoil the shape and texture. In fact no need to mash as it blends well while mixing with jaggery and nuts and milk in the further process.
• Filter and add jaggery syrup to dal and mix well. Bring it to a quick boil for the dal to absorb the sweet.
• Add already boiled milk and mix well. If using coconut milk, just mix at this stage, don’t overcook after this stage.

  Please note that either jaggery syrup or milk should be at room temperature(not hot). If both are hot and when mixed together milk may curdle.
• Keep in low heat and let the kheer cook for a minute.
• Add cardamom powder finally.
• Garnish with fried coconut pieces and cashew nuts.

Notes

Tips/Notes:

1. You can use condensed milk instead of normal milk and jaggery. But it alters the traditional taste of the payasam. Do not use jaggery when using condensed milk.
2. If your jaggery is pure, you can add powdered jaggery directly instead of syrup.
3. Do not skip roasting dal before cooking as it gives nice aroma.
4. Most importantly do not overcook dal else payasam will become like sweet porridge.
5. Use any type of nuts for garnishing as you wish.

Nutrition

Calories: 300kcal

Keyword easy indian sweets, moong recipes, moongdal kheer, parippu payasam, pasiparuppu payasam, pesarapappu payasam, prasadam recipes

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Recipe with pictures:

• In a frying pan heat ghee(2 tbsp) and fry cashews(1 tbsp) and coconut pieces(1 tbsp) to golden brown color. Remove from the pan and keep aside.

• Add pasiparupu(1 cup) in the same pan and start roasting. Be careful not to over fry. You will get a nice aroma from yellow lentil. Switch off and transfer.

• Transfer this nicely roasted moong to a pressure cooker, add water(3/4 cup) and milk(1/4 cup) and cook for just 1 whistle. If cooking in a pan, add enough water, cover the pan and wait for the dal to cook till soft. It takes around 15 minutes to cook in a pan, check frequently and stir to avoid bottom burning. Do not overcook.

• Meanwhile prepare jaggery syrup. In a separate pan add powdered jaggery(1 cup) and water(1/2 cup) and cook in medium heat. Wait for the jaggery to dissolve completely while heating and keep aside.

• Open the cooker and mash the dal lightly, do not spoil the shape and texture. In fact no need to mash as it blends well while mixing with jaggery and nuts and milk in the further process.
• Filter and add jaggery syrup to dal and mix well. Bring it to a quick boil for the dal to absorb the sweet.

• Add already boiled milk and mix well. If using coconut milk, just mix at this stage, don’t overcook after this stage.
• Please note that either jaggery syrup or milk should be at room temperature(not hot). If both are hot and when mixed together milk may curdle.

• Keep in low heat and let the kheer cook for a minute.
• Add cardamom powder finally.

• Garnish with fried coconut pieces and cashew nuts.

Tips/notes:

1. You can use condensed milk instead of normal milk and jaggery. But it alters the traditional taste of the payasam. Do not use jaggery when using condensed milk.
2. If your jaggery is pure, you can add powdered jaggery directly instead of syrup.
3. Do not skip roasting dal before boiling as it gives nice aroma.
4. And do not overcook dal else payasam will become like porridge.
5. Use any nuts for garnishing moong dal kheer.

Try these delicious sweet recipes:

Paruppu poli

Sweet Pongal

Inippu vadai