Pasiparu payasam moong dal kheer
Pasiparu payasam moong dal kheer

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pasiparu payasam moong dal kheer. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pasiparu payasam moong dal kheer is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Pasiparu payasam moong dal kheer is something which I have loved my whole life. They are fine and they look wonderful.

Moong dal payasam is a delicious sweet dish made with moong dal, jaggery, coconut milk, ghee and nuts. Kheer and payasam are the terms that refer to Indian puddings mostly cooked with milk. Moong dal payasam is a traditional South Indian variety & is also known as paruppu payasam or parippu.

To get started with this recipe, we must prepare a few components. You can have pasiparu payasam moong dal kheer using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pasiparu payasam moong dal kheer:
  1. Take moong dal
  2. Make ready sago (sabudana)
  3. Take jaggery
  4. Get coconut milk
  5. Make ready coconut chunk
  6. Get cashews
  7. Prepare raisins
  8. Take cardamon
  9. Get coconut oil

Home » PAYASAM / KHEERS » Pasi paruppu payasam recipe The flavour of the payasam gets enhanced if we roast it slightly and make it,this is the tip I learnt from my mom. I sometimes directly fry the dal in pressure cooker(small) and make it. moong dal payasam recipe with step by step photos. creamy and delicious paruppu payasam made with yellow mung lentils, jaggery, coconut milk. During festive occasions, payasam is one dish that is made in most households. what is payasam in south India, is called as kheer in north India.

Steps to make Pasiparu payasam moong dal kheer:
  1. Dry roast the moong dal until aroma comes.. Wash the dal 2 tyms.. And cook for 2 whistle
  2. On the other side cook the sabudana (sago) until it's become transparent
  3. After that transfer the cooked moong dal into a wide cook pan..add the cook sago
  4. Cook for few mins add jaggery… Cook until it's get dissolve.. Add coconut milk.. Let it comes to boil
  5. Add the cardamon crush…. Heat coconut oil.. Roast the coconut chunk and nuts
  6. Transfer the roasted ingredients nuts into the kheer cook until it becomes thick..serve it

Moong dal: I have used just this one. But you can use half moong dal and half chana dal as well. If using chana dal, cooking time will be increased. finally, enjoy moong dal payasam or paruppu payasam after your lunch. notes: firstly, make sure to roast the moong dal well to get a nutty flavour. also, after adding coconut milk do not boil on high flame as it may curdle. additionally, increase the amount of jaggery if you prefer more sweetness. This is a very traditional Tamil Brahmin style of making paruppu payasam. It does not require coconut milk.

So that is going to wrap this up for this special food pasiparu payasam moong dal kheer recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!