Moong Dal Payasam Recipe | Moong Dal Kheer | Sabudana Moong Dal Payasam | Payasam Using Jaggery | Sago Payasam | Pasi Paruppu Payasam Recipe | Javvarisi Payasam With Jaggery | How To Make Moong Dal Payasam | Coconut Milk Payasam | Sabudana Kheer Recipe | Indian Milk Pudding | Traditional Kheer Recipe | Jaggery Payasam Recipe | Vermicelli Payasam | Paal Payasam | Desserts Recipe | Rajshri Food
Learn how to make Payasam at home with our Chef Varun Inamdar
Payasam Ingredients
Chef's Payasam Story
How To Make Coconut Milk At Home
2 Whole Coconuts
6 glasses of water ( 2 for thick milk & 4 for thin milk)
How To Cook Moong Dal in Coconut Milk
Thin Milk
200 grams Split Moong Dal (soaked)
1/2 tsp Salt
How To Cook Sabudana in Coconut Milk
100 grams sabudana/ sago (soaked)
500 grams Yellow Jaggery
For Garnishing The Payasam
1 tbsp Cardamom Powder
Nutmeg
Thick Coconut Milk
Cashew Nuts & Raisins
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Host: Varun Inamdar
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About Payasam
Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudo grains are also gaining popularity. It is typically served as a dessert. The word kheer is derived from the Sanskrit word for milk, ksheer (क्षीर). Ksheer is also the archaic name for sweet rice pudding. |
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