A light, creamy, scrumptious kheer, very common in South India prepared with yellow split moong dal, jaggery, and coconut milk.
Keyword Moong dal payasam, Paruppu payasam, Pasi paruppu payasam
INGREDIENTS ( 1 CUP = 240 ML )
1/2cup yellow split moong dal(100 grams)
1/2tspfreshly crushed cardamom
A pinch of grated nutmegoptional
2tbspghee (clarified butter)
Extracting Coconut Milk
For the 1st extract: Take the grated coconut in a blending jar by adding 1 cup of warm water and blend for a few seconds. Extract the thick milk in a bowl by squeezing with hand. Then set aside.
For the 2nd extract: For the thin coconut milk transfer the already ground coconut to the blender followed by ½ cup of warm water and blend for a few seconds. Again strain the milk in another bowl by squeezing with a hand and set aside for later use.
Cooking Moong Dal
Rinse the moong dal well in running water. Then soak for ½ an hour.
Pressure cook the dal with 1 cup and a little more water and cook over medium flame until 4-5 whistles. Let the pressure settles down on its own.
Once done open the lid and check the moong dal. The dal should be cooked well.
Making Pasi Paruppu Payasam Recipe
In the cooked moong dal add thin coconut milk. Mash the dal with a spoon.
Add jaggery and stir continuously. Cook until mixture comes to semi-solid form. Make sure the dal doesn't stick to the bottom.
If your jaggery contains impurities. Just boil the jaggery with a little amount of water. Once bubbles start to appear, sieve it and let it slightly cools down. Then add the jaggery syrup to the dal.
Add crushed cardamom, grated nutmeg, and thick coconut milk. Simmer the flame and cook for 5 minutes more. Then turn off the flame. Don’t cook the dal longer after adding thick coconut milk. It can curdle.
Heat ghee in a small pan. Add cashew nuts. Stir for a minute. Add raisins and stir until raisins swell and cashews turn golden.
Then pour the ghee with cashews and raisins in the payasam and stir to mix.
Moong dal payasam is ready to serve. Serve warm or chilled as you wish.
For the best result, soak the dal for at least 20 minutes before cooking. Skip it, if a shortage of time.
Fresh coconut milk is the best. If not available, store-bought ready-made coconut milk could be used as well. Alternatively, you can use full-fat whole milk or condensed milk or khoya to enhance the taste.
I have used organic jaggery. If your jaggery contains impurities. Boil it with a little amount of water. Once bubbles start to appear, strain it and wait until slightly cools down. Then pour the jaggery syrup in the dal.
Jaggery could be replaced with sugar.
Adjust the sweetness as per your tastebud.
Ghee or clarified butter could be substituted with coconut oil.
To enhance the texture and nutritional value, mixed nuts could be added as well.