Moong Dal Kheer (parippu Payasam)

Moong Dal Kheer, also known as Parippu Payasam, is a traditional dessert from Kerala Cuisine. This creamy and aromatic dessert is made with moong dal, jaggery, coconut milk, and a hint of cardamom, making it a delightful treat for special occasions and festivals.

Moong Dal Kheer (parippu Payasam)

Ingredients

  • 1 cup moong dal
  • 1 cup jaggery
  • 2 cups coconut milk
  • 4 cups water
  • 1/2 tsp cardamom powder
  • 2 tbsp ghee (clarified butter)
  • 10-12 cashew nuts
  • 1 tbsp raisins

Instructions

  1. Wash the moong dal and pressure cook with 4 cups of water until soft.
  2. In a separate pan, melt the jaggery with a little water to make a syrup.
  3. Add the cooked moong dal to the jaggery syrup and mix well.
  4. Pour in the coconut milk and simmer for 10 minutes.
  5. Add cardamom powder and mix well.
  6. In a small pan, heat ghee and fry the cashew nuts and raisins until golden. Add to the kheer.
  7. Simmer for another 5 minutes and remove from heat.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
35g
Protein
8g
Fat
5g

Supplies

Cooking pot Pressure cooker Pan

Tools

Ladle Mixing spoon Frying pan

Serving suggestions

Serve the Moong Dal Kheer warm or chilled as a delightful dessert after a traditional Kerala meal.

Tips & tricks

For a richer flavor, you can also add a few strands of saffron to the kheer while simmering.

Cost

$8