Moong Dal Payasam Recipe

Moong Dal Payasam Recipe (Moong Dal Kheer)

Paruppu Payasam / Moong Dal Payasam is a wealthy and traditional South Indian dessert flavoured with moong dal, coconut, and appropriately sweetened with jaggery. Its ideal for any special day. Kerala cuisine takes great pride in its iconic dessert, payasam, which was once served in royal palaces.

About Moong Dal Payasam Recipe

Pasi paruppu /Mung beans are often known as Moong Dal in India. Mung beans are also often known as green gramme or moong. In Indian cooking, each whole and split lentils are used. Mung bean husks are green in color. When the husks are removed, the beans change into yellow.

Payasam (kheeri, payesh, Kheer , or phirni) is a sweet dish and variety of wet pudding popular within the Indian subcontinent. It is often made by boiling milk, sugar or jaggery, and rice, though rice might be substituted with daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is often flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and pseudograins have recently gained popularity. It’s always served as a dessert.

Moong dal payasam, also often known as Paruppu payasam, is a South Indian Sweet dish made with moong dal, jaggery, ghee, and coconut milk.

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Ingredients for Pasi Paruppu Payasam Recipe (Moong dal kheer recipe) 

Yellow Moong Dal / Pasi Paruppu :

While moong dal melts away within the pot, mung beans retain their shape even when cooked to softness, making them ideal for saucy curries with vegetables or other larger legumes. In addition they have a more vegetal and beany flavour than buttery moong dal.

Jaggery :

Its a healthier natural alternative to subtle sugar that tastes just pretty much as good. Though it has an earthy flavour, you will not notice it within the cake. Depending on its composition, jaggery can taste like fresh cane juice, maple syrup, caramel, or molasses. The unrefined natural sweetener is accessible in quite a lot of colors, including light amber, golden brown, and dark brown. Jaggery is understood by many alternative names, including gur in Urdu, gud in Hindi, and vellam in Tamil.

Coconut Milk :

Coconut milk is incredibly versatile, and it may well be utilized in each sweet and savoury dishes. Chongchitnant explains that in largely dairy-free Thai cuisine, its used so as to add creaminess and fat to a wide selection of dishes, from sauces and dressings to curries and stews to puddings and dessert soups.

Cashews :

Cashews contain plenty of starch, which can thicken sauces similar to flour and potatoes do. The usage of cashews over flour, for instance, has the advantage of adding plenty of flavour to the sauce.

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