Moong Dal Kheer Recipe Pasi Paruppu Payasam Recipe

Moong Dal Payasam Recipe with step by step pictures

Is kheer and payasam same?

Kheer is known as payasam or payasa in southern India, which means milk. The difference between kheer and payasam is that payasam is typically made with jaggery and has a thinner consistency.

About Moong Dal Payasam Recipe

Pasi paruppu /Mung beans are known as Moong Dal in India. Mung beans are also known as green gramme or moong. In Indian cooking, both whole and split lentils are used. Mung bean husks are green in colour. When the husks are removed, the beans become yellow. Payasam (kheeri, payesh, Kheer , or phirni) is a sweet dish and type of wet pudding popular in the Indian subcontinent. It is typically made by boiling milk, sugar or jaggery, and rice, though rice can be substituted with daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is commonly flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and pseudograins have recently gained popularity. It’s usually served as a dessert. Moong dal payasam, also known as Paruppu payasam, is a South Indian Sweet dish made with moong dal, jaggery, ghee, and coconut milk. Similar Recipes,Palm Fruit DrinkRice Sago KheerCoconut PayasamBadam KheerCarrot KheerBanana Payasam

Jaggery :

Its a healthier natural alternative to refined sugar that tastes just as good. Though it has an earthy flavour, you won’t notice it in the cake. Depending on its composition, jaggery can taste like fresh cane juice, maple syrup, caramel, or molasses. The unrefined natural sweetener is available in a variety of colours, including light amber, golden brown, and dark brown. Jaggery is known by many different names, including gur in Urdu, gud in Hindi, and vellam in Tamil.

Coconut Milk :

Coconut milk is extremely versatile, and it can be used in both sweet and savoury dishes. Chongchitnant explains that in largely dairy-free Thai cuisine, its used to add creaminess and fat to a wide range of dishes, from sauces and dressings to curries and stews to puddings and dessert soups.

Cashews :

Cashews contain a lot of starch, which will thicken sauces just like flour and potatoes do. The use of cashews over flour, for example, has the advantage of adding a lot of flavour to the sauce.

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How is payasam served?

For centuries, payasam was served on a banana leaf as a side dish rather than at the end of a meal. Its still served just before the final course of curd in many homes.

What is the difference between payasam and Pradhaman?

Payasams are typically made with milk and a single boiling process, and are served at temples as part of the naivedya. Pradhamans are typically double-boiled and made with jaggery and coconut milk. If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can. Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.