Wednesday, 23 September 2015

Moong Dal Kheer/Payasam ~ Green Gram Pudding With Coconut Milk

Delicious Moong Dal Kheer/Payasam from Goa, Karvar and Kerala. This is a one of the Onam Special Kheer.
My Karavari neighbour taught me this delicacy and my family love it..... 


  • Split green gram (moong dal)- 1 cup
  • Jaggery, grated- ½ cup
  • Coconut milk - 1 cup
  • Cardamom powder- 1 tsp 
  • Clarified butter (pure ghee) - 2 tbsp
  • Cashews nuts- 6
  • Almonds- 6
  • Salt - 1 small pinch

  • Heat 1 tbsp ghee in a non-stick wok/kadhai or heavy bottom pan, roast almonds and cashew nuts to golden. Remove them to plate. Crush them coarsely.
  • Heat 1 tbsp ghee in the same pan, add moong dal and roast till it turns light red colour and releases nice aroma.
  • Cook the dal with ½ cup of water till it becomes soft. Dal should be cooked well thus it would be mash completely. (You can pressure cook moong dal for 3 whistles.)
  • Once dal will cooked well, mash the dal with ravi/hand blender.
  • Add the melted jaggery, salt and some water to mashed dal and stir well.
  • Boil on low flame with stirring.
  • When dal starts boiling, add the coconut milk and stir well for 5 minutes.
  • Add cardamom powder and the roasted and crushed nuts. Stir well and remove from the gas.
  • Serve hot. 

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