Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, pasiparu payasam moong dal kheer. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Pasiparu payasam moong dal kheer is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Pasiparu payasam moong dal kheer is something which I’ve loved my entire life.

Moong dal payasam is a delicious sweet dish made with moong dal, jaggery, coconut milk, ghee and nuts. Kheer and payasam are the terms that refer to Indian puddings mostly cooked with milk. Moong dal payasam is a traditional South Indian variety & is also known as paruppu payasam or parippu.

To begin with this recipe, we have to first prepare a few components. You can have pasiparu payasam moong dal kheer using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pasiparu payasam moong dal kheer:

1. Get 1 cup moong dal
2. Take 50 gm sago (sabudana)
3. Prepare 1 cup jaggery
4. Make ready 2 cup coconut milk
5. Take 3 tbsp coconut chunk
6. Take 4-5 cashews
7. Prepare 4-5 raisins
8. Make ready 3 cardamon
9. Make ready 3 tbsp coconut oil

The flavour of the payasam gets enhanced if we roast it slightly and make it,this is the tip I learnt from my mom. I sometimes directly fry the dal in pressure cooker(small) and make it. Payasam (Kheer) is one Indian dessert recipe that is made on every occasion; from marriages to birthdays or to When you take the first mouthful you will be hit by the perfect sweetness to excite your tastebuds; with the texture of the moong dal and channa dal adding to the perfect bite and the crunch. Moong dal: I have used just this one.

Instructions to make Pasiparu payasam moong dal kheer:

1. Dry roast the moong dal until aroma comes.. Wash the dal 2 tyms.. And cook for 2 whistle
2. On the other side cook the sabudana (sago) until it's become transparent
3. After that transfer the cooked moong dal into a wide cook pan..add the cook sago
4. Cook for few mins add jaggery… Cook until it's get dissolve.. Add coconut milk.. Let it comes to boil
5. Add the cardamon crush…. Heat coconut oil.. Roast the coconut chunk and nuts
6. Transfer the roasted ingredients nuts into the kheer cook until it becomes thick..serve it

But you can use half moong dal and half chana dal as well. If using chana dal, cooking time will be increased. finally, enjoy moong dal payasam or paruppu payasam after your lunch. notes: firstly, make sure to roast the moong dal well to get a nutty flavour. also, after adding coconut milk do not boil on high flame as it may curdle. additionally, increase the amount of jaggery if you prefer more sweetness. This is a very traditional Tamil Brahmin style of making paruppu payasam. It does not require coconut milk. I have already posted the Kerala style In the same pan roast pasi paruppu and kadalai paruppu (if using) separately until you get a nice aroma of roasted dal.

So that’s going to wrap this up with this special food pasiparu payasam moong dal kheer recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!