Moong Daal Kheer / Payasam
by Nupurs UK Rasoi
23 Aug 2013
This recipe has been viewed 7408 times
This moong daal payasam is one such healthy dessert, which i can eat anytime. For those who haven't tried any south indian payasam made of dal yet, this is a very good dish to start with. Easy to make and deliciously rich in taste.
Moong Daal Kheer / Payasam recipe - How to make Moong Daal Kheer / Payasam
Preparation Time: Cooking Time: Total Time:
Makes 6 to 8 servings
1 cup yellow moong dal (split yellow gram)
1/4 cup par-boiled rice (ukda chawal)
1 cup jaggery (gur) powder
1/4 cup chopped cashewnuts (kaju)
1/4 tsp cardamom (elaichi) powder
1 cup grated coconut
1 cup sugar
1 cup milk
2 tbsp ghee
3-4 saffron (kesar) strands
1 tsp rose essence , optional
Method
- Method
- Wash lentils and rice well replacing water at least 4-5 times, soak for 30 minutes, drain and keep aside.
- Grind coconut with cardamom and keep aside.
- Pour in drained rice and dal in a pressure cooker along with 4 cups of water and pressure cook till 3 whistles.
- Open the cooker once the pressure ease off, and mash the dal well with either potato masher or wooden spatula.
- Add the milk, sugar and jaggery and simmer for 15-20 minutes until dal thickens.
- Add the coconut mixture, saffron and rose essence and stir well, cook for another minute and turn off the flame.
- In another pan, heat ghee and fry cashews till light brown, and pour it over payasam.
- Keep some aside for garnish
- Serve hot.
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