Moong Dal Sabudana Kheer | Saggubiyyam Payasam | Paruppu Payasam

5 from 1 vote

Moong Dal Sabudana Kheer is rich and classic, delicious, and aromatic Indian pudding prepared using yellow lentils and tapioca pearls.

Prep Time15

Cook Time30

Total Time45

Course: Desserts, sweets

Cuisine: Andhra Pradesh, Indian, Karnataka, north indian, South Indian, Tamil Nadu

Servings: servings

Calories: 508kcal

Author: Kushi

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. Check out the video here.
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

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.