MOONG DAL KHEER / MOONG DAL PAYASAM

Posted in KHEER (PAYASAM) RECIPES

Ingredients:

Moong dal                   200 gm

Jaggery               –        300 gm

Coconut milk      –        300 ml

Cashew Nut        –        25gm

kishmish           –        10gm

Method

Keep ready 

 shredded jaggery,

coconut milk 

golden fried cashew nut and khishmish.

 

 

Slightly roast moong dal (pasai paruppu) in a pan.

Add a half table spoon of oil or ghee and roast it for few minutes. This avoids  sabudana from getting t sticky and get dissolved while cooking.

 

Pressure cook moong dal and sabudana along with 3 cups of water. Wait till one whistle and keep it in low flame for 5-7 minutes.

 

Once cooked it, open the cooker lid.

 

Add jaggery and coconut milk now and stir well..

 

Cook it in low flame with lid open… Taste it and if needed, you can add little more jaggery. Optionally, you can add few elaichi too

Delicious traditional pasi paruppy payasam is ready to be served…

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