Pasi Paruppu Payasam (Moong Dal Kheer)

 This Payasam is a traditional and favourite dessert of Kerala. It became my favourite too, from the first time I had it as part of an Onam Sadya (the traditional feast served on Onam)

This Kheer is made using Moong dal, Milk and Jaggery with accents of Cardamom. It is extremely easy and quick to make.

1 Cup Moong dal
2 and 1/2 Cup Water
1 Cup Jaggery
1/4th Cup Milk
A Pinch of Cardamom/Elaichi Powder (optional)
For the Garnish:
1 Tsp Ghee
2 Tbsp Chopped, fresh, Coconut
2 Tbsp Raisins
Wash the Moong Dal well.
Add the water to the dal and pressure cook till done.
In a kadhai melt the jaggery, taking care not to burn it.
To this add the boiled moong dal and mix well, mashing it if required.
Add the milk and elaichi powder and mix together.
Keep stirring on a low flame till it starts boiling.
Switch off the flame.
To prepare the garnish, heat the ghee in a vessel.
when hot add the coconut and raisins and fry till they change colour.
Garnish the kheer with this.
Can be eaten hot or cold.
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