Parruppu Payasam | Moong Dal Kheer | South Indian Payasam Recipe

Pasi Paruppu Payasam / Moong dal Kheer  is a family favorite and its my dad's most loved dessert. I remember amma used to make it quite frequently and a lot too. We love to have it cold and simply dilute with little  milk before enjoying this flavorful payasam.

Its easy to make and requires a little bit of extra effort but its worth it. I have added little shredded coconut but its totally optional. The payasam turns nice and thick when cooled so no need to keep simmering for long.

Serves 4

Ingredients

·     Moong dal - 1/2 cup

·     Jaggery (grated) - 3/4 cup

·     Sugar - 2 tsp

·     Milk - 1 cup (I used semi-skimmed)

·     Cardamom  seeds ground - 3-4

·     Cashew nuts - 1 tbsp

·     Raisins - 1 tbsp

·     Shredded Coconut  - 1 tbsp

·     Ghee - 2 tsp

\

Method

•       In a non-stick pan, over medium heat  dry roast moong dal for couple of mins in till you get the aroma. Then pressure cook moong dal with 1 cup water for 3 whistles, mash them and set aside
•       Boil milk and reduce it for 10 minutes and set aside. In a pan add ghee, fry cashew, raisins, grated coconut and keep aside. In same pan add 1 cup water and melt jaggery and sugar
•       Now add mashed dal and  mix well and cook for a min. Add powdered cardamom, boiled milk, roasted cashew and  raisins

      Cooks Wisdom 

      - using coconut is totally optional but it enhances the flavor of the payasam  you can also add fried coconut pieces

      - If you are running short of jaggery use light brown sugar

8    Serve hot or cold, I love to have it hot and in a silver tumbler :P that helps in goblin the payasam quick