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Moong Dal Payasam with Condensed Milk: A Delicious Indian Dessert

Moong Dal Payasam, also known as Pasi Paruppu Payasam in Tamil or Pesara Pappu Payasam in Telugu, is a delightful Indian dessert made with split yellow lentils, jaggery, and condensed milk. This rich and creamy dish is a staple during festivals and special occasions. In this blog post, let’s delve into the process of making Moong Dal Payasam with condensed milk.

Moong Dal Payasam With Condensed Milk Recipe Easy Cooking

Items Required:

1. Moong Dal (Split Yellow Lentils)
2. Condensed Milk
3. Jaggery
4. Ghee (Clarified Butter)
5. Cashews
6. Raisins
7. Cardamom Powder
8. Coconut Pieces (Optional)

Items Quantity:

1. Moong Dal – 1 cup
2. Condensed Milk – 1 can
3. Jaggery – 1 cup
4. Ghee – 2 tablespoons
5. Cashews – 10-15 pieces
6. Raisins – 10-15 pieces
7. Cardamom Powder – 1/2 teaspoon
8. Coconut Pieces – 1/4th cup (optional)

Nutritional Information:

Moong Dal Payasam is high in protein, thanks to the lentils. It also contains a good amount of calcium and carbohydrates due to the condensed milk and jaggery. However, it’s a high-calorie dish due to the sugar content and ghee.

Cooking Time:

Approximately 40 minutes.

Preparation Time:

About 20 minutes.

Cooking Steps Overview:

The preparation involves roasting the moong dal, cooking it until soft, adding jaggery and condensed milk, and finally garnishing with ghee-roasted cashews, raisins, and coconut pieces.

Step-by-Step Cooking Procedure:

1. Roast the Moong Dal: Dry roast the moong dal in a pan until it turns golden brown. Ensure that you stir continuously to prevent burning.
2. Cook the Dal: Transfer the roasted dal to a pressure cooker, add water, and cook until soft.
3. Prepare the Jaggery Syrup: In another pan, melt the jaggery with some water. Once it comes to a boil, filter it to remove any impurities.
4. Combine the Ingredients: Add the cooked dal to the jaggery syrup. Stir well and let it simmer for a few minutes. Then, add the condensed milk and mix well.
5. Add the Garnish: In a separate pan, heat the ghee and roast the cashews, raisins, and coconut pieces until golden. Add these along with cardamom powder to the payasam and mix well.
6. Simmer: Let the payasam simmer for a few more minutes until everything is well combined.

Your delicious Moong Dal Payasam with condensed milk is ready to be served!

Tips:

1. Adjust the quantity of jaggery and condensed milk based on your preferred sweetness level.
2. You can also add a pinch of edible camphor or a few strands of saffron for extra flavor.

Things to Know:

1. Moong Dal Payasam is best served hot, but it can also be enjoyed cold.
2. This dish can be stored in the refrigerator for up to 2-3 days.

Frequently Asked Questions:

1. Can I use any other dal instead of moong dal? Yes, you can also make this payasam with chana dal (split chickpeas) or tuvar dal (split pigeon peas), but the taste will vary.

2. Can I make this payasam vegan? Yes, you can replace ghee with coconut oil and condensed milk with coconut milk to make a vegan version.

3. What can I serve with this payasam? Moong Dal Payasam can be served on its own or with traditional South Indian meals.

In conclusion, Moong Dal Payasam with condensed milk is a delightful dessert that will surely satisfy your sweet cravings. Whether you’re celebrating a festival or just want a delicious treat, give this recipe a try – you won’t be disappointed!

Moong Dal Payasam Without Coconut Milk Recipe Cooking Easy