Moong Dal Payasam, also known as Paruppu Payasam in Tamil or Pesara Pappu Payasam in Telugu, is a traditional South Indian dessert made with split yellow moong dal, jaggery, and coconut milk. It’s often prepared during festivals and special occasions. Here's a simple recipe to make Moong Dal Payasam:
Ingredients
Payasam
- 1/2cupYellow moong dal -
- 2cupCoconut milk
- 4cupWater
- 2tbspGhee
Payasam Tempering
- 2tbspGhee
- 1pieceCoconut cubes small tbsp
- Few Raisins
How to make Easy Moong dal Payasam
Moong dal Payasam
Roast yellow moong dal on medium heat until it turns golden brown and aromatic. This step adds a nice flavor to the payasam.
After roasting, add 1 to 1.5 cups of water to the dal with 2 tbsp ghee .Cook until the dal is soft and mushy. You can pressure cook it for 2-3 whistles or cook it in a pan until done
Add jaggery cubes or jaggery powder and cook for another 5 min by adding 1 cup water.
Once the broth boils lower the flame and add thick coconut milk to enhance the taste of Moong dal Payasam.
Tempering for Moong dal Payasam
In a small pan, heat 1 tablespoon of ghee.Fry the coconut cubes until golden brown and then add the raisins. Fry until the raisins puff up.Add this to the payasam.
This sweet and creamy dessert is a delightful way to end any meal!
Tips & Tricks
Payasam tends to thicken as it cools, so adjust the consistency by adding a little warm water
Always roast the moong dal for making Payasam as it enhances the flavor of the payasam and prevents the dal from becoming mushy or sticky when cooked.
Use thick, fresh coconut milk for the best flavor. You can use store-bought coconut milk, but fresh coconut milk gives a richer taste
For a richer flavor, you can add a small amount of saffron or a few drops of edible camphor (pacchai karpooram) towards the end of cooking.
Ria Pai
(@riapai009)
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