A wealthy, creamy and completely scrumptious dessert made throughout festivals or particular events.
Moong Dal Payasam or Pasi Paruppu Payasam or Moong Dal Kheer is a standard dish from Tamil Nadu, India. It’s normally served throughout festivals like Deepavali and Navaratri.
It has a silky texture and style of sweetness from jaggery. The addition of ghee or coconut milk makes it wealthy and creamy.
It’s normally served chilly, however may also be served heat or scorching.
The dish has many variations which might be made with various kinds of rice, lentils, and spices.
Moong Dal Payasam (Pasi Paruppu Payasam / Moong Dal Kheer) Recipe
A wealthy, creamy and completely scrumptious dessert made throughout festivals or particular events.
Servings: 2 individuals
Substances for Moong Dal Payasam (Pasi Paruppu Payasam / Moong Dal Kheer)
- 200 g Moong Dal
- 200 g Jaggery
- 2 cup Condensed Milk
- 2 to three tsp Ghee
- little Cardamom Powder
Tips on how to make Moong Dal Payasam (Pasi Paruppu Payasam / Moong Dal Kheer)
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Dry roast the moong dal and take away.
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Rinse the roasted dal and strain prepare dinner with sufficient water till 2 to three whistles.
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Warmth a pan over medium flame.
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Add 1/4 cup of water and add the jaggery.
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Stir nicely till absolutely dissolved.
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As soon as dissolved, pressure this combination and add to the cooked dal.
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Place it over low flame and simmer for a minute.
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Add the ghee, condensed milk and cardamom powder.
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Stir nicely and simmer for two to three minutes.
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Take away from flame.
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Garnish with saffron strands.
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Serve scorching or chilled.
