Moong Dal Kheer | Paruppu Payasam
Moong Dal Kheer (Paruppu Payasam) is a traditional Indian dessert recipe made with lentils and tapioca pearls (sabudana). This sweet payasam is prepared during auspicious occasions and festivals like Onam, Ganesh Chaturthi, Diwali, Navratri and Ugadi and is also offered to a god in the form of naivedyam and prasadam in temples.
Servings: 6 servings
Calories: 508kcal
Equipment
- Pressure cooker
- Pot
Instructions
- Wash sabudana and then soak in water for at least 2 hours.½ cup Sabudana
- 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.½ cup Moong dal
- Add jaggery and ½ cup of water to another pan and cook until jaggery melts and syrup is formed. Let this cool completely.2 cups Jaggery
- In another pan, add the soaked and rinsed sabudana with 2 cups of water and 1 tablespoon of ghee, and cook. Occasionally keep stirring and cook until sabudana becomes translucent and soft when pressed between fingers.1 tablespoon Ghee
- 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.2 cups Milk, 4 pods Cardamom
- 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.1 tablespoon Ghee, 2 tablespoon Cashews, 8 Raisins
Video
Notes
- You can substitute milk with coconut milk to make this kheer vegan, Kerala style, or Konkani style.
- 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 prevent the jaggery syrup from curdling the milk.
- I generally add sabudana, semolina, or rice to make the kheer or payasam thick and give a nice texture. It is optional. If you skip sabudana, then add 1 cup of mong dal to the recipe.
- For kheer with medium sweetness, use 1 ½ cups jaggery. For a sweet kheer, use 2 cups of jaggery.
- Add any combination of nuts and dry fruits to garnish the kheer.
Nutrition
Calories: 508kcal | Carbohydrates: 96g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 37mg | Potassium: 172mg | Fiber: 2g | Sugar: 74g | Vitamin A: 165IU | Vitamin C: 0.2mg | Calcium: 137mg | Iron: 2mg