Moong dal payasam is basically the south Indian version of kheer but instead of rice we’re using small yellow lentils and instead of milk, we’re using coconut milk! A delicious Indian dessert to relish during the festive season. This paruppu payasam is a very easy dessert to make. Add enough water(3/4 cup,approx) and milk and pressure cook up to 3 whistles. The only thing to pay attention to is the consistency of cooking the moong dal. If you get that right, there is nothing else you would need to worry about. Fry moong dal with little ghee until you get the roasted fragrance, also you should not let it brown too much. Sadhya are served with 2-3 Payasam – a kheer made with either milk or coconut milk and without Payasam Sadhya is considered to be incomplete. We are concluding our Onam Series with this delicious Cherupayar Parippu Payasam- Moong dal Payasam! https://foodviva.com/dessert-recipes/paruppu-payasam-recipe The cooked moong dal and coconut milk adds a nice bit of creaminess to the payasam. After done, mix well in a mashing way and add powdered jaggery to this. This recipe is a variation of payasam, made with moong dal, nuts, cinnamon, cardamom, coconut milk and jaggery mixed well. How To Make Moong Dal Payasam - Payasam is a classic, quick and easy dessert from Kerala, usually made with just three key ingredients, rice, milk and sugar.
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