Moong Dal Payasam or Pasi Paruppu Payasam or Moong Dal Kheer is a traditional dish from Tamil Nadu, India. It is usually served during festivals like Deepavali and Navaratri.
It has a silky texture and taste of sweetness from jaggery. The addition of ghee or coconut milk makes it rich and creamy.
It is usually served cold, but can also be served warm or hot.
The dish has many variations that are made with different types of rice, lentils, and spices.
5 from 1 vote
Moong Dal Payasam (Pasi Paruppu Payasam / Moong Dal Kheer) Recipe
A rich, creamy and absolutely delicious dessert made during festivals or special occasions.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: South Indian, Tamil Nadu
Keyword: Moong Dal Kheer
Servings: 2people
Ingredients for Moong Dal Payasam (Pasi Paruppu Payasam / Moong Dal Kheer)
200gMoong Dal
200gJaggery
2cupCondensed Milk
2 to 3tspGhee
littleCardamom Powder
To Garnish
fewSaffron Strands
How to make Moong Dal Payasam (Pasi Paruppu Payasam / Moong Dal Kheer)
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.
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.
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