Moong Dal Payasam Condensed Milk Recipe Easy Cooking

Moong Dal Payasam Condensed Milk Version is a decadent Indian dessert that combines the wholesome goodness of moong dal (mung bean lentils) with the creamy sweetness of sweetened condensed milk for a luscious twist on a classic payasam/kheer.

Recipe Card

Ingredients List

• 1 cup yellow moong dal (split and skinned)
• 4 cups water (for cooking dal)
• 1 can (≈ 400 g) sweetened condensed milk
• 1 cup full-fat milk (boiled and warm)
• 1 tsp cardamom powder
• 2 tbsp ghee (clarified butter)
• 10–12 cashew nuts
• 10–12 raisins
• Optional: saffron strands (a pinch)
• Optional: 2 tbsp sliced almonds or pistachios

Step-By-Step Instructions

1. Prep The Moong Dal

Rinse 1 cup moong dal well under running water until water runs clear. (If you have time, soak the dal for 15–20 minutes to soften it slightly – this cuts down on cooking time and makes digestion easier.)

2. Cook The Dal (10–15 Mins)

In a heavy-bottomed pot or pressure cooker, add the rinsed moong dal and 4 cups of water. Pressure cook for about 3–4 whistles or simmer on the stovetop until the dal is very soft and breaking apart. Mash lightly with a spoon for smooth texture. Understanding Moong Dal Payasam Condensed is essential.

3. Simmer With Milk (10 Mins)

Once the dal is soft, stir in 1 cup of warm boiled milk and bring the mixture to a gentle simmer. Keep the flame on medium­low so it doesn’t stick to the bottom.

4. Add Condensed Milk (10 Mins)

Slowly pour in 1 can of sweetened condensed milk while stirring continuously. The sweetened condensed milk adds rich texture and intense sweetness, so mix thoroughly and cook on low heat for 8–10 minutes until everything is well-combined and creamy.

5. Flavor And Garnish (5 Mins)

Add 1 tsp cardamom powder and optional saffron strands. Stir gently. In a small pan, heat 2 tbsp ghee over low flame and fry cashews, raisins and optional almonds until golden. Pour this tempering over the payasam. This relates to Moong Dal Payasam Condensed.

Pro Tips From Personal Cooking Experience

When I first tried adding condensed milk, what surprised me was how it deepened the richness without needing extra sugar. However, be mindful: sweetened condensed milk is very sweet. Taste before adding any sugar or jaggery. I personally recommend adding the condensed milk bit by bit and adjusting sweetness to preference.

Also, if you want a thicker consistency, reduce the milk slightly or simmer a few extra minutes. For a lighter version, add a splash of water or extra milk at the end. Toasting the nuts slowly in ghee brings out the nutty aroma — do not rush this step.

Chef’s Notes

Substitutions

• If you don’t have sweetened condensed milk, you can whisk together 1½ cups evaporated milk and ¾ cup sugar on low heat until thickened — this mimics condensed milk.
• For a vegan version, use sweetened condensed coconut milk and coconut cream instead of dairy.
• Cardamom can be swapped with a tiny bit of cinnamon or nutmeg for a different aroma.

Storage Tips

Store leftover payasam in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on low heat, adding a splash of milk if it thickens too much. Do not boil vigorously after adding condensed milk — this may change texture. Learn more about Moong Dal Payasam Condensed.

Nutrition Information (Per Serving Approximate)

Note: The high sugar content is primarily from the sweetened condensed milk. Sweetened condensed milk is very energy-dense and high in sugar, but it also contributes protein, calcium and fat, which give this payasam its characteristic texture and richness.

About Moong Dal And Condensed Milk

Moong dal is made from split mung beans, a legume rich in plant-based protein, dietary fiber, and essential minerals like iron, magnesium and potassium. Legumes like moong dal have been valued globally for digestive comfort and balanced nutrition.

Additionally, sweetened condensed milk, on the other hand, is cow’s milk that has had most of its water removed and sugar added, creating a thick and very sweet product that keeps for long periods unopened.

Historical And Cultural Context

Moong Dal Payasam — also called Pasi Paruppu Payasam in South India — is often prepared during festivals, celebrations and family gatherings. While traditionally made with jaggery and coconut milk for a natural sweet taste, many home cooks (including me) have experimented with condensed milk to add a creamy, luxurious finish that reminds of rich Indian milk desserts like basundi. (Basundi on Wikipedia)

Also, when I visited Chennai during Pongal season, every household had its own unique payasam version; one stood out with that ever-so-smooth condensed milk layer beneath the cardamom aroma — a treat that lingers in memory.

FAQs

Can I reduce sugar in this recipe?

Yes — because condensed milk is already sweet, you can reduce the amount added or use a lighter version of condensed milk.

Is condensed milk the same as evaporated milk?

No. Condensed milk has added sugar and a thicker consistency, while evaporated milk has no added sugar and is used differently in recipes.

Can I use almond milk or soy milk?

You can, but the texture and sweetness will change significantly since condensed milk’s sugars play a big role in flavor.

What is payasam?

Payasam is the South Indian term for a milk-based pudding or kheer that is often served warm or chilled after meals or as an offering in festivals.