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Pasi Paruppu Payasam or Moong Dal Kheer is a traditional sweet made with split green gram and coconut milk. Served as part of a festival meal or celebration.

How to make Pasi Paruppu Payasam | Moong Dal Kheer

Kalyani
Pasi Paruppu Payasam or Moong Dal Kheer is a traditional sweet made with split green gram and coconut milk. Served as part of a festival meal or celebration.
4.96 from 21 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert, Festival Recipes
Cuisine Indian, South Indian, Tamilnadu Cusine
Servings 4 people

Equipment

  • Thick Bottomed Pan
  • Pressure Cooker Sub with Instant Pot, See recipe card / Notes for details
  • Ladle

Ingredients
  

  • 1 cup split green gram Moong dal / Pasi Paruppu / Hesaru Bele
  • 2 teaspoon rice raw rice, any short grained non aromatic variety will do
  • 1.25 cups Jaggery soft variety
  • 1.25 cups Coconut Milk
  • ½ teaspoon Cardamom powder
  • ¼ teaspoon saffron strands
  • 1/16 teaspoon Edible Camphor pachai karpooram, one teeny pinch, optional but recommended

Instructions
 

  • In a pan, heat 1 tablespoon ghee and fry the yellow Moong Dal till a nice aroma wafts out. Take care not to burn the gram. Cool.
  • Similarly roast the rice too
  • In another heavy bottomed vessel, boil ¼ cup water and add the jaggery. Boil on simmer till you get 1 string consistency. Cool
  • Pressure cook the fried gram with 2 cups of hot water , a few strands of saffron for 4 whistles.
  • Cool and whisk thoroughly with a spoon till the dal + rice mixture is nice and mushy and you get a nice aroma.
  • Deseed and powder the cardamom finely.
  • In a pan, add ghee and fry the cashews, raisins and almonds till they turn golden brown. Remove to a plate
  • Add the cooker dal-rice mixture with jaggery and let it come to a gentle boil on simmer.
  • Now add the coconut milk (homemade or store bought) and let it simmer for 7-8 minutes till the payasam / kheer turns creamy.
  • Cool and add cardamom powder now. Add a pinch of edible camphor (if using) and switch off flame.
  • Serve warm or chilled.

Notes

GrandMom's Tips and tricks to make the Creamiest Moong Dal Kheer:
  1. Roast the dal and rice on low flame till aromatic, this is a key step
  2. Use only hot water to cook the dal+rice mixture, do not add cow milk while pressure cooking, as it will split and will alter the taste
  3. Add thick coconut milk after the jaggery syrup and cooked dal mixture are blended. Only thick coconut milk to be used.
  4. If using Instant pot, cook Pressure HIGH for 4 minutes, NPR after 10 minutes.
  5. Add saffron while cooking the dal+mixture for an aromatic kheer, similarly don't skip the edible camphor if you have that on hand.
  6. For a 100% VEGAN version: Skip the ghee to fry the rice and dal & to roast the nuts, simply dry roast the rice and dal
  7.  If you are not making a vegan version, add boiled and cooled COW milk,  AFTER the jaggery syrup + dal mixture has simmered and completely cooled down.  Else Coconut milk is highly recommended, use as per the recipe  
 
Keyword Festival Kheer, Kheer, Moong Dal Kheer, Pasi Paruppu Payasam, Payasam for festivals, Quick Kheer Varieties
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