Moong Dal Payasam – Paruppu Payasam

I love any kind of payasam, or any sweet for that matter. Moong Dal Payasam / Paasi Paruppu Payasam is a very easy South Indian payasam (kheer). As Karthigai Deepam is on Dec-5th, thought of posting this payasam recipe. My version of Moong Dal Payasam is with coconut milk. It is very flavourful and just tastes divine.

Now to the recipe…..

[Preparation Time-5 mins : Cooking Time- 30 mins]

Ingredients:

• Moong Dal – 1 cup
• Jaggery (crushed)- 3/4 th cup
• Coconut Milk – 1/2 cup
• Cardamom Powder – 1 tsp
• Cashews – few (broken)
• Ghee – 1 tbsp

Method:

• Heat a pan with ghee and roast the broken cashews until slightly brown.Do not burn it.Keep this aside. In the same pan add moong dal and roast it for a minute until u get a nice aroma. Once roasted rinse it once and add some water and cook it.

• Cook it until the dal is soft and u are able to mash it. This will take about 15 mins. U can alternatively pressure cook it too. Meanwhile take jaggery in another pan and add water upto immersing level. Let it boil until the jaggery disolves. No consistency is required.

• Filter the jaggery syrup with a strainer to remove impurities and add it to the cooked moong dal. Mix well and let it boil for a minute. Add cardamom powder and finally add coconut milk, switch off the flame.

Moong Dal Payasam is ready.

Garnish with roasted cashews and serve hot or cold!!!

Tips:

1. Roasting the moong dal gives a nice flavour to the Moong Dal Payasam. While roasting it, no need to change color, just a nice aroma will do.
2. Adjust jaggery according to your taste.
3. After adding coconut milk, do not boil the payasam, else it will start curdling.
4. To make coconut milk, grind a cup of grated coconut with little water and extract a thick milk.
5. U can add fried pieces of coconut and raisins too.