Moong Dal Sabudana Kheer is rich and classic, delicious, and aromatic Indian pudding prepared using yellow lentils and tapioca pearls. #kheer #payasam
Kheer or Payasam, also called payasa, is a very popular Indian dessert that is prepared on almost all special occasions and festivals like Ram Navami, Ugadi, Ramadan, Holi, Navratri, Ganesh Chaturthi, Janmashtami, Diwali, and Christmas.
I can go on with varieties of kheer or payasam that can be prepared for different special occasions, but here is a small list:
DON'T MISS TO CHECK OUT SOME OF THE BEST KHEER AND PAYASAM RECIPES HERE
- DOODHPAK OR RICE KHEER
- NEI PAYASAM
- TENDER COCONUT KHEER
- POPPY SEEDS PAYASAM
- SABUDANA KHEER
- MANGO VERMICELLI KHEER
- MAKHANA KHEER
- CHANA DAL KHEER
- DATES KHEER OR KHAJOOR PAYASAM
To make this moong dal sabudana kheer, I have divided the procedure into 3 parts.
- To avoid jaggery from curdling the payasam, I first prepare the jaggery syrup and allow it to cool completely before adding it to the kheer. In a pan on medium heat, add jaggery along with some water and cook until jaggery melts completely and comes to a simmer. The best part while making kheer is you don't have to wait for any syrup consistency (i.e., 1-string, 2-string, etc.).
- Soak sabudana in water for at least 30 minutes to 2 hours. This will reduce the time of cooking. Cook sabudana till it turns translucent, stirring it occasionally.
- Moong dal is sauteed until aromatic and then cooked so that it gives a different flavor to the kheer.
Ingredients for MOONG DAL SABUDANA KHEER | SAGGUBIYYAM PAYASAM | PARUPPU PAYASAM
½ cup Sabudana or Tapioca Pearls
½ cup Moong dal or Yellow lentil
2 cups Jaggery
1 tablespoon Ghee
2 cups Milk
4 Cardamom pods, crushed
For tempering or garnish
1 tablespoon Ghee
2 tablespoon Cashews
8 Raisins
How to make MOONG DAL SABUDANA KHEER | SAGGUBIYYAM PAYASAM | PARUPPU PAYASAM
Wash sabudana and then soak in water for at least 2 hours.
Meanwhile, in a pressure cooker, add moong dal and roast it on medium-low flame until aromatic. Wash the roasted dal, add 2 cups of water, and pressure cook for 2 whistles. Check out the video here.
Add jaggery and ½ cup of water to another pan and cook until jaggery melts and syrup is formed. Let this cool completely.
In another pan, add the soaked and rinsed sabudana with 2 cups of water and cook. Occasionally keep stirring and cook until sabudana becomes translucent and soft when pressed between fingers.
Once the pressure releases naturally, open the pressure cooker and whisk the moong dal nicely. To this, add cooked sabudana and mix.
Add milk and bring this to a boil, stirring it continuously to avoid it from burning at the bottom. To this, add crushed cardamom pods, mix well, and switch off the flame. Cover and keep this aside for 10 minutes.
After 10 minutes, add the jaggery syrup to the kheer mixture and mix continuously. Once the syrup is added, you can serve it warm as it is. If you like to eat piping hot kheer, then reheat and serve.
In a small pan on medium heat, add ghee. To this, add cashews. Once it turns golden, add raisins and switch off the flame. Add it to the kheer. Serve and enjoy.
Some tips :
- To make this kheer vegan or Konkani style, you can substitute milk with coconut milk.
- Use 1 ½ cups jaggery for kheer with medium sweetness. For a sweet kheer, use 2 cups jaggery.
- Add any nuts and dry fruits combination of your choice to garnish the kheer.
- If you use coconut milk in the recipe, you can add jaggery syrup along with it. If you use dairy milk in the recipe (e.g., cow's milk), you will have to add the jaggery syrup after the kheer mixture has rested for 10 mins - this helps avoid the jaggery syrup from curdling the milk.
Love easy dessert recipes? Then, check out some of my favorite Indian desserts and sweets recipes here – BEST INDIAN SWEETS & DESSERTS RECIPE.
Video recipe for MOONG DAL SABUDANA KHEER | SAGGUBIYYAM PAYASAM | PARUPPU PAYASAM
Detailed recipe for MOONG DAL SABUDANA KHEER | SAGGUBIYYAM PAYASAM | PARUPPU PAYASAM
MOONG DAL SABUDANA KHEER | SAGGUBIYYAM PAYASAM | PARUPPU PAYASAM
Ingredients
- ½ cup Sabudana or Tapioca Pearls
- ½ cup Moong dal or Yellow lentil
- 2 cups Jaggery
- 1 tablespoon Ghee
- 2 cups MIlk
- 4 Cardamom pods crushed
For tempering or garnish
- 1 tablespoon Ghee
- 2 tablespoon Cashews
- 8 Raisins
Instructions
- Wash sabudana and then soak in water for at least 2 hours.
- Meanwhile, in a pressure cooker, add moong dal and roast it on medium-low flame until aromatic. Wash the roasted dal, add 2 cups of water, and pressure cook for 2 whistles. Check out the video here.
- Add jaggery and ½ cup of water to another pan and cook until jaggery melts and syrup is formed. Let this cool completely.
- In another pan, add the soaked and rinsed sabudana with 2 cups of water and cook. Occasionally keep stirring and cook until sabudana becomes translucent and soft when pressed between fingers.
- Once the pressure releases naturally, open the pressure cooker and whisk the moong dal nicely. To this, add cooked sabudana and mix.
- Add milk and bring this to a boil, stirring it continuously to avoid it from burning at the bottom. To this, add crushed cardamom pods, mix well, and switch off the flame. Cover and keep this aside for 10 minutes.
- After 10 minutes, add the jaggery syrup to the kheer mixture and mix continuously. Once the syrup is added, you can serve it warm as it is. If you like to eat piping hot kheer, then reheat and serve.
- In a small pan on medium heat, add ghee. To this, add cashews. Once it turns golden, add raisins and switch off the flame. Add it to the kheer. Serve and enjoy.
Notes
- To make this kheer vegan or Konkani style, you can substitute milk with coconut milk.
- Use 1 ½ cups jaggery for kheer with medium sweetness. For a sweet kheer, use 2 cups jaggery.
- Add any nuts and dry fruits combination of your choice to garnish the kheer.
- If you use coconut milk in the recipe, you can add jaggery syrup along with it. If you use dairy milk in the recipe (e.g., cow’s milk), you will have to add the jaggery syrup after the kheer mixture has rested for 10 mins – this helps avoid the jaggery syrup from curdling the milk.
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