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    Home » Festival Recipes

    Last Updated: July 17, 2020 | First Published on: December 12, 2011 by Hari Chandana Ponnaluri

    Pesara Pappu Payasam ~ Moong Dal Kheer Recipe

    3 shares
    Pesarapappu Payasam  / Pasi Paruppu Payasam

    Ingredients :

    • Moong Dal : 1 cup
    • Milk : 1 cup
    • Powdered Jaggery : 1 cup
    • Water : 2 cups
    • Cardamom Pods :4
    • Ghee : 2 tsp
    • Cashews : 8
    Method :
    1. Crush the cardamom seeds coarsely with a mortar and pestle and keep it aside.
    2. Heat the ghee in a pan. Add and fry the cashew nuts. Set aside when the
    nuts turn golden brown color.
    3. In the same pan, add and fry the moong dal
    until it turns light golden brown.
    4. Pressure cook the roasted moong dal
    with 2 cups of water for 3 whistles. Turn off the flame and wait until the pressure go off.
    5. Add the powdered jaggery to cooked dal and allow the jaggery to melt.
    6.Now add the milk, ghee roasted cashews and cardamom powder and cook for another 5 minutes.
    7. Serve as a dessert.
    • You can also check other Kheer recipes here
    • Check out other Recipes of Moong Dal here
    • Back to Recipe Index

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    3 shares

    Reader Interactions

    Comments

    1. anthony stemke says

      December 14, 2011 at 9:37 pm

      This looks like a swell dessert, Is new to me, must try it.

      Reply
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