Parippu Payasam / Moong Dal Kheer

Parippu payasam is one of the traditional Kerala kheer preparation. It is prepared on most of the special occasions to celebrate. It is one of the Popular dessert in Kerala Onam Sadya Menu. Jaggery gives the nice golden color and rich taste. I already added the recipe of parippu payasam with sugar. Check it out: Kadala parippu Payasam

  1. Kadala parippu / Moong dal- 500 gms
  2. Jaggery- 500 gms (more or less according to your taste)
  3. Ghee-3 tbsp
  4. Salt- 1/4 tsp
  5. Cardamom powder- 1/4 tsp
  6. Dry ginger power- 1/2 tsp (chukku podi)
  7. Thin coconut milk-4 cups
  8. Thick coconut milk-2 cup
  9. Chopped cashew, raisins and almond- 1/2 cup
  • Wash and rinse the moong for 3 or 4 times and drain it well.
  • Heat a heavy bottom skillet with 2 tbsp of ghee.
  • Add the drained moong dal and saute on medium low flame for about 5-6 minutes or until slightly changes its color (dont allow to brown).
  • Add 4 cups of thin coocnut milk and allow to cook for about 15-20 minutes until the dalt get cooked well and thickens. Stir well while cooking and scrape the sides.
  • Mean while melt jaggery along with a cup of water in another pan.
  • Sieve to remove any impurities.
  • Add this jaggery syrup to cooked dal and cook on medium high flame until thickens and jaggery well absorbed by the dal.
  • At this time add thick coconut milk; cook for another few minutes until boils. (The kheer thickens by time after cools down).
  • Remove from heat; add cardamom powder, pinch of salt and ginger powder; mix well.
  • Heat remaining ghee in a small pan; roast the chopped nuts and raisins until nice golden.
  • Pour it over the kheer along with ghee.
  • Stir well before serving.
  • Serve warm or cool and enjoy!!!
Parippu Payasam / Moong Dal Kheer Parippu Payasam / Moong Dal Kheer Reviewed by fejnaem on 21:51 Rating: 5

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