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We hope you got benefit from reading it, now let’s go back to parippu payasam(dal kheer) recipe. You can have parippu payasam(dal kheer) using 12 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Parippu payasam(Dal kheer):
- Use 1 bowl moong daal
- Get 1 big spoon chana daal / bengal gram(optional)
- Provide 2-3 cups second coconut milk(refer notes)
- Prepare 1 cup first coconut milk(refer notes)
- Get 200-250 grms jaggery (more//less according to your sweetness)
- Provide pinch salt
- Take 1/2 tsp jeera powder /cumin powder
- Take 1/2 tsp cardomom powder
- Get as needed few cashews
- You need as needed few raisins
- You need as needed few coconut pieces
- Provide 1 tbsp ghee
Instructions to make Parippu payasam(Dal kheer):
- Dry roast the dal till nice aroma comes and colour changes to golden brown. After roasting wash the dals (it's roasted first to get a flavourfull taste)
- Pressure cook the dals with coconut milk 2 cups and pinch of salt, on medium flame for 2-3 whistles. It should be cooked but not mushy (I like biting the dals).
- Melt jaggery in a glass of water,let it cool and strain it to remove the impurities and keep aside.
- Pour the 2 and coconut milk (1 cup) and pour the jaggery water in the dal and let it boil, put the spices and let it boil for 5 mins. Add the first coconut milk and boil for a minute and switch off the flame.
- Take a pan add ghee and roast the coconut pieces, cashews and raisins and pour over the paysam.
- Mix well and enjoy.
- Notes: Donot cook on high after 1 st coconut milk is added. just mix well for just a boil and switch off. 2) Take 1 1/2 coconut, grate it finely. In a processor or grinder add the coconut with a cup hot water and process for a minute,then squeeze it for milk. This gives you 1 cup thick milk. Return coconut to grinder with 2 cups hot water and again process for couple of minutes and squeeze again,this will give you 2 and milk.
- It can be kept in fridge for 3-4 days. It tastes good as hot as well as cold. It tastes awesome after a day. The paysam gets thicker with time so switch off accordingly. If the paysam is thick add little hot water to thin it while serving.
Moong Dal Payasam", an Onam Special. A rich and classic South Indian dessert shining with the flavors of moong dal, coconut and aptly sweetened with jaggery. Perfect to celebrate any special occasion. Pasi paruppu payasam / Moong dal payasam recipe. Fry moong dal with little ghee until you get the roasted fragrance, also you should not let it brown too much.
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