Moong Dal Payasam is one of my favorite traditional desserts to make at home. This South Indian sweet treat brings back memories of festival celebrations and family gatherings. The combination of nutty roasted moong dal, sweet jaggery, and creamy condensed milk creates pure magic in your mouth. What I love most is how simple it is to prepare. You don’t need fancy techniques or hard-to-find ingredients. The aroma alone will have everyone asking what smells so good in your kitchen.
About the Recipe
This recipe deserves a spot in your dessert collection because it’s both nutritious and delicious. Unlike many sweets that are just sugar and fat, this payasam gives you protein from the moong dal. The natural sweetness from jaggery makes it healthier than white sugar desserts. Plus, it’s vegetarian and loved by kids and adults alike. The best part? You probably have most ingredients at home already. It’s my go-to dessert when I want something special without too much fuss.
Why You’ll Love This Recipe
You’ll fall in love with how this payasam fills your home with the most wonderful smell while cooking. The roasted moong dal gives it a unique nutty flavor that store-bought sweets just can’t match. I love that you can make it ahead of time – it tastes great both hot and chilled. The texture is perfectly creamy without being too heavy. Kids especially love the mild sweetness and smooth consistency. And here’s a secret – it actually tastes even better the next day as all the flavors blend together beautifully.
Cooking Tips
Don’t skip the dry roasting step – it makes all the difference in flavor. Toast the moong dal until it smells nutty and turns light golden. Make sure to strain the jaggery mixture to remove any impurities. Keep the flame low when simmering to prevent the milk from curdling. Stir gently but regularly. If your payasam gets too thick, just add a splash of milk to thin it out.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 30 minutes to prepare. Serve it in small bowls as it’s quite rich. Store leftovers in the fridge for up to 3 days. The payasam will thicken when cold – just warm it gently or add a little milk if needed. It’s perfect for festivals, dinner parties, or when you’re craving something sweet and comforting.
Similar Recipes
- Rice Kheer (Chawal Ki Kheer)
- Vermicelli Payasam (Semiya Payasam)
- Carrot Halwa (Gajar Ka Halwa)
- Coconut Rice Pudding
- Rava Kesari
Nutrient Benefits
Moong dal provides excellent plant-based protein and fiber, making this dessert more nutritious than regular sweets. Jaggery contains iron and minerals that white sugar lacks. The ghee gives you healthy fats, while cardamom aids digestion. Saffron has antioxidants and gives a lovely flavor. This payasam offers energy and satisfaction, making it a better choice for special occasions than processed desserts.
Moong Dal Payasam (Pasi Paruppu Payasam / Moong Dal Kheer)
Ingredients
- 200 g Moong Dal
- 200 g Jaggery
- 2 cup Condensed Milk
- 2 to 3 tsp Ghee
- little Cardamom Powder
To Garnish
- few Saffron Strands
Instructions
- Dry roast the moong dal and remove.
- Rinse the roasted dal and pressure cook with enough water until 2 to 3 whistles.
- Heat a pan over medium flame.
- Add 1/4 cup of water and add the jaggery.
- Stir well until fully dissolved.
- Once dissolved, strain this mixture and add to the cooked dal.
- Place it over low flame and simmer for a minute.
- Add the ghee, condensed milk and cardamom powder.
- Stir well and simmer for 2 to 3 minutes.
- Remove from flame.
- Garnish with saffron strands.
- Serve hot or chilled.
Recipe Video
Sign up for our newsletter
Frequently Asked Questions
Can I make this payasam without condensed milk?
Yes, you can replace condensed milk with regular milk and sugar. Use 1 cup milk and add sugar to taste. Simmer longer to get the creamy consistency. The texture will be slightly different but still delicious.
Why does my jaggery mixture need straining?
Jaggery often contains small impurities like dirt or fiber pieces. Straining gives you a smooth, clean syrup that won’t affect your payasam’s texture. This step makes your dessert look and taste much better.
How do I prevent the payasam from becoming too thick?
Keep some warm milk handy while cooking. If it thickens too much, add milk gradually while stirring. Remember that payasam will thicken more as it cools, so keep it slightly thin while hot.
Can I use yellow moong dal instead of whole moong dal?
Whole moong dal works best for this recipe because it holds its shape better after cooking. Yellow split moong dal will break down more and give a different texture, though it’s still edible.
