Aug 16, 2013

Paasi Paruppu Payasam / Moong Dal Kheer

Hello Friends!! I am glad to be a part of this wonderful SNC group, started by Divya Pramil of You Too Can Cook. I belong to the Northern Team and each month we have to complete provide by the Southerm Team. This month Divya on behalf of Southern Team challenged us Paasi Paruppu Payasam or Moong Dal Kheer. I never heard about this recipe before this challange. The idea of this event is that we learn so many different recipes from different region. Thanks Divya for sharing this wonderful traditional south indian payasam.

Paasi Paruppu Payasam / Kheer is a creamy dal pudding. This is delicately flavored with cardamom, coconut and nuts. This payasam is made with green gram dal or moong dal. This is so easy to make but each mouthful is heaven to drink. 

Ingredients : 

Yellow moong dal/ Paasi paruppu - 100 gms
Raw rice/ Pacharisi - 25 gms (I used basmati)
Jaggery - 200 gmsCashew nuts - 10-15 pcs
Cardamom pods -  3 pcs
Coconut pieces - 12, small
Milk - 1 cup
Ghee - 1 tbsp

 Procedure : 

Wash dal and rice in water and keep aside.

Grind coconut pieces and cardamom pods coarsely and set aside. (If you are using grated coconut grind the cardamoms alone, you can add grated coconut as it is)

Take jaggery, place inside the a paper and crush it into smaller pieces using a hammer. Put in a blender and grind jaggery into fine powder, set aside.

In a pressure cooker add moong dal, rice then pour 300 ml of water, close the lid, place the whistle and pressure cooker for 10 minutes on low flame. 

Open the lid after 10 minutes ot after the pressure drops.

Then mashed well the cooked dal. 

Pour the milk and place on low flame. Stir well.

This consistency will be perfect so, extra water is not necessary here but if you feel your dal is thick add a little more milk.

Then add jaggery powder and stir well. check the sweetness and more jaggery if necessary.

Add grated coconut or the prepared coarse coconut mixture and stir well . Cook for 2 minutes.

In another pan add ghee when it start to melt add cashew nuts and fry till it turns brown and add it to the payasam. (Always fry cashew on low flame else it will burn quickly and when it starts turning brown remove from flame and also see that the ghee is not smoky hot)

Remove from flame and serve them warm or cold. (As time goes the kheer will thicken, if it thickens up too much just place on flame, some more milk and stir well)

Enjoy with this delicious Paasi Paruppu Payasam / Moong Dal Kheer......

Tips ~

1. You can increase or decrease the sweetness according to your wish. Jaggery may contain some impurities and if you are not sure about it, just add some 100ml of water to jaggery powder and place on flame. Do not boil on high flam, we do not need any stirring consistencies here. When the jaggery dissolves completely strain and then pour it into the payasam.

2. Raw rice is purely optional. It does not make different in the taste. 

3. You can also add chopped almond and raisin along with cashew nuts.

4. Milk adds a richness and enhances the taste. 

5. The payasam/kheer should not be too thick nor too runny.

Sending this to Divya's "SNC Challenge" and Recipe junction's "Spotlight : Raksha Bandhan" event

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