Pesalu Payasam | Whole Moong Jaggery Pudding

Pesalu Payasam

Pesalu Payasam or Whole Moong Pudding with Jaggery is a delicious kheer that can be made for any festival season with jaggery and whole moong.

While we love dal payasam, we don’t often make with whole moong. We mostly make it split yellow moong dal or chana dal. So this change with whole moong was too good, especially using jaggery took it to the next level.

Its been raining the last couple of days and kids had a day off along with the holiday. Having kids at home unexpecdely at home put lot of chaos as it becomes difficult to plan. We somehow managed with the rains doing a disappearing act and the school functioned again.

We haven’t had the proper monsoon setting this time and rains have been very sparing. Its become tough to manage the water already and we are worried how it will be during summer. Hoping the Rain God will bless his showers, this payasam is an apt one for any festival occasion.

It was Karthigai Deepam and I missed the regular Pori Urundai we make. The Puffed rice that’s sold during this season where soggy and the jaggery syrup didn’t set well. So planning to make it again shortly.

Meanwhile you enjoy this recipe. We are starting the final week of BM#94, where I will be sharing some “Sweets with no Refined sugar or Refined flour”

Pesalu Payasam

PIN This for Later!How to make Pesalu Payasam Moong Kheer with Jaggery

Pesalu Payasam

Ingredients Needed:

1 cup Moong, whole
2 cups Milk
1 cup Jaggery
2 cups Water
1 tsp Charoli
10 nos Cashew nuts
10 Raisins
2 to 3 tbsp Ghee

Roast the whole Moong in 1 tbsp ghee for 5 mins.
Take it in a pressure cooker along with 1 cup milk and 2 cups of water.
Cover and cook in low flame for 40 mins.
Melt the jaggery in little water to remove the impurities.
Once the pressure falls down, add the jaggery and 1 cup milk to the cooker.
Let it cook to a smooth creamy payasam without cover for 10 mins.
Roast the nuts in the ghee and pour over this.

Whole Moong Kheer

Print Recipe
Pesalu Payasam | Whole Moong Jaggery Pudding
Pesalu Payasam or Whole Moong Pudding with Jaggery is a delicious kheer that can be made for any festival season with jaggery and whole moong.
Pesalu Payasam
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Sweets
Cuisine Andhra Pradesh
By Cook Method Pressure Cooker, Stovetop
Occasion Festival Meal
By Diet Healthy Recipes
Dish Type Festival Sweets
Servings
Ingredients
Course Sweets
Cuisine Andhra Pradesh
By Cook Method Pressure Cooker, Stovetop
Occasion Festival Meal
By Diet Healthy Recipes
Dish Type Festival Sweets
Servings
Ingredients
Pesalu Payasam
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Roast the whole Moong in 1 tbsp ghee for 5 mins.
  2. Take it in a pressure cooker along with 1 cup milk and 2 cups of water.
  3. Cover and cook in low flame for 40 mins.
  4. Melt the jaggery in little water to remove the impurities.
  5. Once the pressure falls down, add the jaggery and 1 cup milk to the cooker.
  6. Let it cook to a smooth creamy payasam without cover for 10 mins.
  7. Roast the nuts in the ghee and pour over this.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

You may also like

9 comments

  1. This is something new as I haven’t tried payasam with whole moong. It looks yum and perfect for any festivals and celebrations. Last week was like this here in Madurai. They announced holiday due to rain and it stopped raining.

  2. I love whole moong sweet sundal and this looks something very similar to that. I am so going to give this a try as I love the flavor of the whole moong. Also, is charoli that white seed that we have in betel nuts? It has been ages since I ate any. I need to get some from India trip next year.

Leave a Reply

Your email address will not be published.