Moongdal payasam is a very popular Kerala dessert but this is a different version of payasam in which roasted moong dal is cooked in a evaporated milk and thick coconut milk.
If you are vegan, you can skip evaporated milk and use thin coconut milk instead. You might have to cook it little more to make it thick but it is totally worth it.
Parippu Payasam / Moong Dal Kheer Recipe
Course: DessertCuisine: Indian, KeralaDifficulty: Medium6
servings15
minutes30
minutesA quick way to make Parippu payasam or lentil pudding. It is a short cut but it still tastes super yummy.
Ingredients
2/3 cup of moong dal
3/4-1 cup of jaggery
12 oz or 356ml of evaporated milk
13.5 oz or 400ml of coconut milk
cardamon powder(3 pods)
1-2 TB of ghee
1TB of cashews
1TB of raisins.
Directions
- Roast dal until it gives nice aroma. Then cook the dal with about 1-1/2 cup of water till mushy.
- Make jaggery syrup with 1 cup of water. When the dal is cooked , add evaporated milk and let it boil, stirring in between.
- Then add syrup to the dal and mix and when it comes to boil, simmer for 5-8 min.
- Now add coconut milk and simmer for 3-4 min (do not boil). Fry cashews and raisins in ghee until light brown .
- Add cardamon powder, fried cashews and raisins. Parippu payasam is ready.
Notes
- I used evaporated milk just to save time. You can replace it with 2-3 cups of light or thin coconut milk or whole milk and stir in low-medium heat until it thickens for about 30-40 mins.