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Pachai payaru payasam | Green gram payasam | moong bean kheer | navaratri recipe with step-by-step pictures and video recipe. Check out the green gram payasam. If you like the video, please SUBSCRIBE to my channel.

Pachai payaru payasam, Green gram payasam, and moong bean kheer are rich and flavourful Payasam/ kheer prepared with pachai payaru and milk. The pressure cooker makes it super fast. It can be ready for any Indian festival, special occasion, party, etc.

Healthy payasam

when it comes to paruppu payasam, moong dal, and chana dal are frequently used for payasam but this version pachai payaru is so delicious

Should I cook green gram in a pressure cooker?

For faster and more efficient cooking, I prefer cooking in a pressure cooker. stovetop cooking might take longer and few dal might not cook well

soaking green gram

sauteeing green gram makes it aromatic but soaking helps for proper cooking. I would highly recommend it. you can soak in hot water for few hours or overnight

can I skip Saffron

it is optional but saffron makes the payasam so flavorful

Should I cook moong bean in milk?

I would recommend cooking in water. using milk might not cook well

Can I use evaporated milk for Payasam?

Yes, use 1 cup of evaporated milk instead of 1 + ½ cup of milk.

Should I filter jaggery?

if you are doubtful about impurities in the jaggery I would recommend filtering the jaggery water before adding milk, else it might curdle.

Can I use coconut milk?

yes, skip milk with coconut milk. In that case boil till jaggery raw smell goes off , finally, add coconut milk

See more Payasam recipes

Ingredients

Pressure cook

¼ cup moong bean

1 cup water

To temper

1 tablespoon ghee

6 cashews

1 tablespoon coconut

2 tablespoon chirongi

1 tablespoon raisins

Payasam

1+½ cup milk

½ cup sugar

½ teaspoon cardamom powder

How to make Pachai payaru payasam with step-by-step pictures

Add ghee and heat

Add cashews, coconut and chirongi ; roast till color changes

Add raisins; roast and keep aside

Roast moong beans till they turn aromatic

add water and saffron; boil

Pressure cook for 6 whistles; Simmer for 5 minutes

Add jaggery and cardamom powder; boil well

Add milk and boil

add the tempering and mix well