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22 June, 2014

Moong dal payasam/kheer

Posted in : Desserts on by : srilakshminair Tags: , , , , , , , , , , , , , , , ,

Whew! Its been a long week. I don’t know why, but it seems like last weekend was years ago. I wonder if time had frozen in between…hmmm….its like one of those ‘4400’ episodes, you disappear somewhere in the 1990’s, and the next thing you know you’re in 2014…(People who watched ‘4400’ will know what I’m talking about). Anyway, I’m glad it’s the weekend, and me and my family decided to have as much fun as we can in one single day, which typically involves eating good food. We also decided to do some serious shopping, and we needed a lot of energy to do it. A good reason to pig out! We went to Sheraton, and had a lovely and heavy breakfast consisting of biscuits smothered in a very flavorful gravy, sausages, scrambled eggs, bacon, cinnamon rolls, and a lot of other things I couldn’t eat because of my stomach’s limited capacity. Also drank a nice, strong coffee just the way I like it, with a teeny bit of milk, and lots of sugar. Also i couldn’t decide if I want to have the banana smoothie or the raspberry smoothie, so I took both. I know…very smart.

Easy Moong dal kheer

And then we went out for shopping . I bought 2 tops, even though I told myself I wouldn’t buy anything. I don’t know how that always happens…whenever I go to the mall, I end up buying something, even though I don’t really need it. And even though I wore sneakers today, my back still hurts from the high heels I was wearing the last time we went out for a trip. High heels are NOT made for walking…Anyway, all this shopping, and moving around made me tired, and I wanted to eat something very simple, but something so delectable that it will just make me cry with happiness…And I decided to make a simpler version of Pradhaman, a dessert made with moong dal, and jaggery syrup, and tempered with cashews, coconut pieces, and raisins in hot ghee…mmmm…So I don’t care if my back hurts, I have to make it, so I can take it out from the fridge, heat it up and eat it whenever I want. Here is how I made it:

You will need the following things:

Moong dal1/2 cup


Jaggery1 cup
(Melted in a pan with some water)

Plain Cashew nutsa handful


Coconut piecesa handful
( Fresh coconut pieces are always good, but there are frozen coconut pieces available in most Indian grocery stores which I found to be quite good, plus they make life a lot easier, so you may use that)

Thick coconut milk1/2 cup


Water4 cups


Ghee/Clarified butter


Powdered green cardamom seeds1/2 teaspoon

 
Instructions:

Take a pressure cooker, and add 2-3 tablespoons of ghee. When the ghee is melted, add the moong dal, and sauté until you get a nice aroma of the moong dal getting toasted in the ghee…

Kerala pradhaman

Add 4 cups of water into the pressure cooker…

Kerala pradhaman

..put the lid on, and cook until the moong dal is soft. (2-3 whistles, or just take a spoon and if you can easily mash the dal with your spoon, its cooked)…and add the melted jaggery…

Kerala pradhaman

Stir until the jaggery is blended into the moong dal…

Kerala pradhaman payasam

…Let it boil for 5 minutes, and add the cardamom powder…

Kerala pradhaman payasam

Stir. Let it cool a little bit. Add the thick coconut milk, and let it simmer for 5 minutes…

Kerala Pradhaman payasam

 

Heat 3-4 tablespoons of ghee and sauté the coconut pieces until they are lightly browned. Add the cashew nuts, and stir until they are roasted, and toss them into the cooker. You can also add raisins if you like. But raisins tend to get a little squishy and soggy in the payasam, and i don’t like soggy raisins. Stir, and enjoy it hot! And, there are a lot of other factors that make the pradhaman/payasam more authentically Keralite. Like, cooking the dal till its tender, but not mushy. Using unrefined raw jaggery makes all the difference. God, I really wish I could get some here…and try to get mature coconut for tempering. I was not able to get really mature coconut slices where I live now, so I used tender coconut slices…they work fine, but mature coconut gets more crisp, and it lends a unique flavor to the payasam when fried with ghee.

Kerala pradhaman

 

 

 

 

 

 

 

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