Indian Pasi Paruppu Payasam (Moong Dal Kheer) Recipe

Moong dal: A type of yellow split lentil that forms the base of this kheer.

Coconut milk: Adds a rich and creamy texture to the payasam.

Grated jaggery: Provides natural sweetness and a distinct caramel flavor.

Cardamom powder: Infuses the dessert with a warm, aromatic spice.

Ghee: Clarified butter used for frying and adding richness.

Cashew nuts: Adds a crunchy texture when fried in ghee.

Raisins: Sweet and chewy, they complement the creamy kheer.

When roasting moong dal, ensure you do it on a medium flame to avoid burning. Stir continuously until it turns a uniform golden brown. This enhances the flavor and aroma of the payasam. When adding jaggery to the mixture, make sure the coconut milk is not boiling, as high heat can cause the milk to curdle. Instead, keep it on a gentle simmer. For an extra layer of flavor, you can add a pinch of saffron soaked in warm milk to the kheer just before serving.

• moong dal - Substitute with red lentils: Red lentils have a similar texture and cook quickly, making them a good alternative to moong dal.

• coconut milk - Substitute with almond milk: Almond milk provides a creamy texture and mild flavor, though it lacks the distinct coconut taste.

• grated jaggery - Substitute with brown sugar: Brown sugar has a similar sweetness and caramel-like flavor, though it is less complex than jaggery.

• cardamom powder - Substitute with cinnamon powder: Cinnamon powder offers a warm, sweet spice that can complement the dish, though it has a different flavor profile.

• ghee - Substitute with butter: Butter provides a rich, creamy texture similar to ghee, though it lacks the nutty flavor.

• broken cashew nuts - Substitute with almonds: Almonds offer a similar crunch and nutty flavor, though they are slightly harder than cashews.

• raisins - Substitute with dried cranberries: Dried cranberries provide a similar chewy texture and sweetness, though they have a slightly tart flavor.

• Allow the pasi paruppu payasam to cool down to room temperature before storing. This helps in preventing condensation, which can affect the texture and taste.
• Transfer the payasam into an airtight container. Make sure the container is clean and dry to avoid any contamination.
• Store the container in the refrigerator if you plan to consume the payasam within 2-3 days. The cool temperature will help maintain its freshness and flavor.
• For longer storage, consider freezing the payasam. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top of the container as the payasam may expand when frozen.
• Label the container with the date of preparation. This will help you keep track of its freshness and ensure you consume it within a safe period.
• When ready to serve, thaw the frozen payasam in the refrigerator overnight. This gradual thawing process helps retain its creamy texture.
• Reheat the payasam gently on the stovetop over low heat. Stir occasionally to prevent it from sticking to the bottom of the pan. You may add a splash of coconut milk or water to adjust the consistency if it has thickened.
• Avoid reheating the payasam multiple times. Instead, reheat only the portion you plan to consume to maintain its quality and taste.
• If you notice any changes in color, texture, or smell, it's best to discard the payasam to ensure food safety.

• Stovetop Method: Place the payasam in a saucepan. Add a splash of coconut milk or water to adjust the consistency. Heat on low flame, stirring occasionally to prevent sticking. Once it’s warmed through, serve immediately.

• Microwave Method: Transfer the payasam to a microwave-safe bowl. Add a little coconut milk or water if it has thickened. Cover the bowl with a microwave-safe lid or plate to prevent splatters. Heat on medium power for 1-2 minutes, stirring halfway through. Ensure it’s evenly heated before serving.

• Double Boiler Method: Fill a pot with water and bring it to a simmer. Place a heatproof bowl with the payasam over the pot, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the payasam is warmed through. This method helps in gentle reheating without the risk of burning.

• Oven Method: Preheat your oven to 300°F (150°C). Transfer the payasam to an oven-safe dish. Cover with aluminum foil to retain moisture. Heat for about 15-20 minutes, stirring halfway through to ensure even heating. Add a bit of coconut milk or water if necessary.

• Slow Cooker Method: If you have a slow cooker, transfer the payasam to it. Set it on the 'warm' setting and let it heat for about 30 minutes, stirring occasionally. This method is great for keeping the payasam warm for a longer period without overcooking.

• Steam Method: Place the payasam in a heatproof bowl and set it in a steamer basket over boiling water. Cover and steam for about 10-15 minutes, stirring occasionally. This method ensures gentle and even reheating.

• Saucepan: Used for dry roasting the moong dal and cooking it until soft.

• Spatula: Handy for stirring the moong dal while roasting and mixing the ingredients.

• Measuring cups: Essential for accurately measuring the moong dal, coconut milk, and grated jaggery.

• Mixing spoon: Useful for stirring the coconut milk, jaggery, and cardamom powder into the cooked dal.

• Small pan: Needed for heating the ghee and frying the cashew nuts and raisins.

• Ladle: Ideal for serving the payasam once it’s ready.

• Serving bowls: Used for presenting the payasam to your guests or family.

Pre-roast the moong dal: Dry roast the moong dal in advance and store it in an airtight container. This saves time when you start cooking.

Use canned coconut milk: Opt for canned coconut milk to avoid the hassle of extracting fresh coconut milk.

Pre-grate the jaggery: Grate the jaggery beforehand and store it in an airtight container to save time during preparation.

Cook in a pressure cooker: Use a pressure cooker to cook the moong dal faster, reducing the overall cooking time.

Prepare garnishes ahead: Fry the cashew nuts and raisins in advance and store them in an airtight container.