Payasam is a dessert, which is being served at the last of every perfect vegetarian meals on all occasions. Now I am going to share about Split greengram / paasiparuppu / Split moongdal payasam. It is also called as Kheer in some regions of India. One among most common festival recipe in India. This is also prepared in times of Vrat / Viratham / Fasting so this falls under fasting recipe, also this is served as an offering for God. Let us move on to the recipe…

Do check out my other payasam collections in this link (15+ recipes): https://madraasi.com/2015/08/27/payasam-kheer-collection/.

Paasipayaru Payasam / Moong Dal Kheer

Paasipayaru Payasam / Moong Dal Kheer

Ingredients:

• Split greengram / Paasiparuppu – ¾ cup
• Milk – 2 cup
• Water – 2 cup
• Jaggery – ½ cup
• Cashewnuts – 10 nos
• Raisins – 5 nos
• Ghee / Clarified butter – 2 tbsp.

Pressure-cooked moong dal

Crushed coconut jaggery

With Jaggery

With grated coconut

With cardamom powder

With roasted nuts and ghee/clarified butter

Paasipayaru Payasam / Moong Dal Kheer

Preparation:

• Heat 1 tbsp of ghee/clarified butter in a pressure-cooker and fry the greengram dal.
• Keep frying until it turns to light brown colour.
• Pour in water and milk, wait until it starts boiling and pressure-cook for 2 whistles
• Remove the lid when the pressure subsides and mash the boiled moong dal with a spoon.
• Crush the jaggery and add it into the greengram dal, stir it well, pour in 1/2 cup of milk and let it boil.
• Heat ghee in a tadka and add cashew nuts and raisins.
• Fry till it turns golden brown and pour it to the boiling dal and stir it well (be sure no lumps should be formed).
• Transfer it to a bowl when the consistency becomes semi-thick.

Serve hot.