Moong Dal Payasam is a creamy milk sweet made with split yellow moong dal with jaggery. This is a popular Indian Sweet made during Festivals.
When I checked for Puddings under the Make these desserts, I had planned to pick up different ones, however as it was expected I didn't have time and ended up making regular payasam and I was really surprised to check that I haven't shared this regular sweet till date.
This payasam is referred as paruppu payasam or pasi paruppy payasam in Tamil and Pasara pappu Payasam in Telugu. This along besides the Chana Dal Payasam is Hubby Dear's favorite dessert. He doesn't like Semiya Payasam and a total no to the Kheer with rice. So we do end up alternating with either of these two dals.
I have already shared a Microwave Moong Dal Payasam, another version of Pesara Pappu Payasam. Chana Dal Payasam
is yet another favorite. However you can check out the entire collection of 28 Payasam Recipes on C4AS and 14 Payasam Recipes on Spice your Life!
Moong Dal Payasam | How to make Pasi Paruppu Payasam
1 cup Moong Dal
1 cup Jaggery
250 ml Milk
A Pinch Cardamon
Cashewnuts roasted
2 tbsp Ghee
Method to prepare:
Fry the Moong dal for 4 to 5 minutes until you see it nicely roasted and aroma comes out.
Wash the dal a couple of times and take it in a pressure cooker.
Add three times the water and pressure cook for 3 whistles.
Once the pressure falls, add milk and cook in low flame till you get a creamy texture.
Add water/milk as required to get a thick consistency
Heat ghee in a small pan and roast the cashews.
Pour this over the simmering payasam.
Serve it hot
Moong Dal Payasam | How to make Pasi Paruppu Payasam
Ingredients
- 1 cup Moong Dal
- 1 cup Jaggery
- 250 ml Milk
- A Pinch Cardamon
- Cashewnuts rosted
Instructions
- Fry the Moong dal for 4 to 5 minutes until you see it nicely roasted and aroma comes out.
- Wash the dal a couple of times and take it in a pressure cooker along with three times water and pressure cook for 3 whistles.
- Once the pressure falls, add milk and cook in low flame till you get a creamy texture.
- Meanwhile, melt the jaggery and cook for a couple of minutes to thicken. Sieve to remove impurities if any.
- Add the jaggery to the simmering dal, when it thickens enough, add roasted cashews.
- Add water/milk as required to get a thick consistency
- Heat ghee in a small pan and roast the cashews.
- Pour this over the simmering payasam.
- Serve it hot
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Priya Srinivasan says
Moong payasam looks yumm valli, I usually cook add jaggery and add milk finally, always scared to add jaggery to milk based kheers!! Love such quick payasams, easy to make during rush hours!!!
vaishalisabnani says
moomg dal payasam sounds delicious , I have yet to try one with dals - since there are any sweet takers it becomes hard to cook these desserts !
gayathriraani says
Moong dal has a unique flavor in payasam and it is my favorite version of paruppu payasam. Perfect for any festival or celebrations.
FoodTrails says
This dish is new to me but looks delicious with moong dal and jaggery, will love to try this recipe. A nutritious dessert!!
harini says
Lovely. I am scared of making jaggery-milk combination of payasams but my mom says melted jaggery can be added to milk without any curdling issues. I must try this for sure. I use regular cane sugar for this payasam.
Renu Agrawal Dongre says
Protein packed payasam and the use of jaggery makes it guilt free.
Pavani says
We rarely make payasam with dal - don't know why. But this dal payasam with moong dal looks so creamy and delicious. I wil have to try out some time.