Moong dal payasam recipe a creamy and delicious payasam made with moong dal or paasi paruppu.Moong dal payasam or kheer is a popular payasam made during festivals.Moong dal payasam or pasi paruppu payasam is a creamy and delicious payasam and is one of my favourites too.Amma usually insists to make dal payasam during festival times and its always a treat for me.
This is my all time favorite payasam quite easy to make and gives good volume too.Check out for ulunthu vadai recipe here.
Rice creamy and delicious payasam ready,check the quick video below.
Moong Dal Payasam Recipe Video
Moong dal payasam
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Moong dal payasam a rich and creamy payasam made with moong dal and coconut milk.
Course:
Dessert
Cuisine:
Indian
Keyword:
payasam
Servings: 4
Ingredients
- 1 cup moong dal
- 2 cups water (for cooking moong dal)
For making jaggery syrup:
- 1 cup jaggery
- 1/3 cup water (for melting jaggery)
Other ingredients:
- 1 cup milk
- 1/2 cup coconut milk
- 1/2 tsp cardamom powder
- 1 tbsp ghee
- 1 tbsp broken cashews
Instructions
-
Dry roast moong dal till nice aroma comes.
-
Transfer to cooker , add water and pressure cook for 4 whistles or until dal is mushy,
-
Transfer dal to a pan.Now melt jaggery and water until jaggery completely dissolves.
-
Strain and add jaggery syrup.Mix well and let it boil for a 5-7 mins.
-
Add cardamom powder, milk and let it boil for until thick and creamy.Switch off.
-
Add coconut milk.Heat ghee in a tadka pan, add cashews fry until golden.
-
Add the fried cashews mix well.Serve hot or warm.
Recipe Notes
- switch off then add coconut milk.Even if you add coconut milk do not boil else it will curdle.
- Dry roasting moong dal gives a nice flavour so don't skip it.
- You can skip milk and make it fully with coconut milk itself.
Method:
- Dry roast moong dal till nice aroma comes. Transfer to cooker , add water and pressure cook for 4 whistles or until dal is mushy,
- Transfer dal to a pan.Now melt jaggery and water until jaggery completely dissolves.
- Strain and add jaggery syrup.Mix well and let it boil for a 5-7 mins.
- Add cardamom powder, milk and let it boil for until thick and creamy.Switch off.
- Add coconut milk.Heat ghee in a tadka pan, add cashews fry until golden.
- Add the fried cashews mix well.
Serve hot or warm.
I love it cold – thick and creamy payasam…yummm! Do give a try for urself and see 🙂
Nivedhanams Sowmya says
October 21, 2012 at 5:33 pmwe make this with normal milk instead of coconut milk!! coconut milk should add an interesting taste!!! will try next time!!
Sowmya
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divya says
October 21, 2012 at 7:05 pmwow very nice n tempting…lovely clicks:)
Subhashini says
October 21, 2012 at 7:19 pmEven I do like payasam and at my home it is very common payasam. Yours look yummy
Torviewtoronto says
October 21, 2012 at 9:41 pmflavourful payasam
Vardhini says
October 21, 2012 at 9:56 pmLooks inviting. My MIL makes this.
Vardhini
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radha says
October 21, 2012 at 10:12 pmI love this payasam. We even boil the cashew along with the moong and the jaggery. So it is an almost fat-free payasam.
Spice up the Curry says
October 21, 2012 at 11:55 pmI have never tried this moong dal kheer. sounds really interesting and delicious. I will try it some time when time permits. and let you know. Thanks for the recipe. 🙂
Gauri says
October 22, 2012 at 2:01 amI love payasam too!! looks so tempting !
Vimitha Anand says
October 22, 2012 at 2:20 amLove moong dhal payasam.. Delicious one
Veena Theagarajan says
October 22, 2012 at 2:21 amvery yummy! I love this
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DivyaGCP says
October 22, 2012 at 2:30 amDelicious kheer.. This is hubby's favorite..
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Mythreyi says
October 22, 2012 at 2:37 amlooks yummm, never tried payasam with moong dall..
-Mythreyi
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Reshmi Mahesh says
October 22, 2012 at 3:00 amLove this payasam…I make it with just coconut milk…never added milk..Love the clicks..Beautiful color combo…
jeyashrisuresh says
October 22, 2012 at 3:29 amI am a huge fan of paruppu payasam, and addtion of coconut milk will give an awesome taste too. beautiful presentation
Sangeetha Priya says
October 22, 2012 at 4:41 amAll time favorite…delicious!!!
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Farah Saleem azeez says
October 22, 2012 at 6:23 amyummy payasam with great pics!
GK Arusuvai says
October 22, 2012 at 10:06 amlooks too good dear. im definitely gona make this one of these days!!
kalyani says
October 22, 2012 at 11:16 amlooks delicious…:)I will definetly give a try..But I dont know how to prepare cocount milk:(
Suja Manoj says
October 22, 2012 at 1:40 pmPayasam looks divine,lovely pics..
Sharmilee! :) says
October 22, 2012 at 2:58 pm@kalyani : Making coconut milk is easy – just grind coconut with little water then strain to take the thick coconut milk.
Happy Cook / Finla says
October 22, 2012 at 3:35 pmThis is my all time favourite payasom wish i had these.
En Samaiyal says
October 22, 2012 at 3:42 pmNice recipe. I make it the same way as well
http://kaathodupesava.blogspot.co.uk/2011/07/moong-dal-payasam.html
Hari Chandana P says
October 22, 2012 at 4:30 pmVery tempting and delicious kheer.. Yummy Yummyyyy 😀
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Vijayalakshmi Dharmaraj says
October 22, 2012 at 5:10 pmyummy dear… so so tempting me…
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Preeti Nambiar says
October 22, 2012 at 5:55 pmHi
very tempting!!!!!!!!!!!!!!!!!!!!
This one of the favourites of my husband. Will try your version as my we prepare it in a different way.
http://weliciousdelicious.blogspot.com
Preeti Nambiar says
October 22, 2012 at 5:57 pmHi
It looks so tempting. This is one of the favourites of my husband. Will try the way you have prpeared it, although I make it a bit different. Will share to same.
http://weliciousdelicious.blogspot.com
Preeti
Priya says
October 23, 2012 at 8:16 amYummy and super delicious kheer, love here the addition of coconut milk.
ANU says
October 23, 2012 at 2:10 pmawesome payasam and lovely clicks
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RAKS KITCHEN says
October 25, 2012 at 10:06 amLovely clicks, looks bright and tempting 🙂
Diane Teo says
April 18, 2013 at 12:05 amWhat is jaggery?
Sharmilee! :) says
April 21, 2013 at 2:52 amIt is coarse dark sugar we get here in india for making many traditional sweets/desserts.You can check here for more info : http://en.wikipedia.org/wiki/Jaggery
Sangeetha Ravichandran says
April 13, 2014 at 11:01 amI add half cup of javarisi along with moong dal.It makes the payasam thicker and tastier.Give a try
vikkijeya says
August 1, 2014 at 6:33 pmPayasam and kheer, is there not any difference, can payasam be called kheer? Kheer is ubiquitous and while payasam is typically south indian , ofcourse now cannot be boxed
Suguna R says
January 1, 2015 at 7:19 amIts awesome I tried ds receipe..!!
Suguna R says
January 1, 2015 at 7:19 amIts awesome I tried ds receipe..!!
Preethicka Cs says
July 2, 2015 at 10:39 pmSharmi I tried your moon dal payasam with a slight modification added channa dal 3 tbsp. It turned out to be delicious. Thanks for posting your recipes, it makes our lives easier.
Dheebika Natrajan says
July 17, 2015 at 8:23 ami tried it today for "aadi veli" (17/7/2015) for the 1st time…..it came out really well…….thank uuuuuuuuuu sooooooooo much……
Sowmya says
October 11, 2015 at 9:54 amTried it today. Turnes out yumm! It's a keeper.
Sabeena Begum says
October 15, 2015 at 12:25 pmHi Sharmi. If I want to make it with coconut milk only and skip milk, how much coconut milk should I add?
SHARMILEE J says
October 15, 2015 at 2:03 pmYou can add 1/2 cup thick coconut milk and 1/4 cup thin coconut milk
Sakthi says
March 21, 2016 at 8:52 amTaste was really nice, thanks for sharing!!