Paruppu Payasam | Dal Kheer | Dal Payasam - Traditionally Modern Food

Paruppu Payasam | Dal Kheer | Dal Payasam

5 from 1 vote

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Course: Payasam

Cuisine: Indian

Author: Vidya Srinivasan

Wash and Soak both the dals in luke warm water for 20 minutes
Add a pinch of turmeric powder and Pressure cook the dal 2-3 whistles. Once the pressure subsides, open the cooker and mix the dal once
Heat a tablespoon of ghee and saute cashew nuts till they are golden brown. Add raisins and give a quick sauté off. Transfer it to a small bowl
In same pan add jaggery and water, let it boil till the jaggery completely melts. No need to get string consistency
In a small mixie jar add coconut, little water and grind like a chutney
Cook till the jaggery completely melts and boils. No need to get string consistency
Add cooked dal and mix well
If required add a pinch of turmeric powder (optional) and mix well
Add Dal water and cook for 5-6 minutes till the payasam comes together and boils well with bubbles
After the payasam boils well add ground mixture and mix well
Cook till everything comes together and starts boiling
Add cardamom powder, salt and sugar, mix well and cook for 2 minutes
Let the payasam cool down doe a while, add hot milk
Cook in low flame for one minute and switch off
Add sauteed cashews and raisins; mix well

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Turmeric powder is optional, I added to give yellow color to the Payasam
Payasam can be consumed hot /cold
1/3 cup of lite coconut milk can be used alternatively
Adjust milk according to the desired consistency
Dal can be sauteed for 2-3 minutes and cooked but in that case, dal won't cook mushy
Edible camphor and saffron can be added for extra flavor
If you think jaggery has impurities, Soak jaggery in 1 cup of lukewarm water for 20 minutes (Time depends on the size of the cut jaggery). Strain to remove impurities
Coconut milk can be sued instead of cows milk for vegan verison