Moong Dal Payasam Cow Milk Instant Easy Cooking Steps

Moong Dal Payasam Cow Milk Instant Easy Cooking Steps is a rich, creamy and traditional South Indian dessert made by simmering soft cooked moong dal (a nutritious legume) with cow milk and jaggery, flavored with cardamom and garnished with ghee-fried nuts. This version highlights the goodness of cow milk for added creaminess, making it a beloved treat for festivals, family dinners, and special occasions. Moong dal payasam (also called paruppu payasam) traditionally uses coconut milk, but substituting or combining with cow milk adds a delightful depth of flavor and extra nutrition.

Recipe Card

Ingredients With Exact Quantities

• 1 cup moong dal (split yellow gram), rinsed and drained
• 3 cups whole cow milk, boiled (approx 720 ml)
• 3 cups water (for cooking dal)
• 3/4–1 cup jaggery (grated or powder), adjust to taste
• 1/2 tsp cardamom powder
• 2 tbsp ghee (clarified butter)
• 2 tbsp cashew nuts
• 2 tbsp raisins
• Pinch of salt

Step-By-Step Instructions With Timings

1. Dry Roast And Prep Dal (5 Minutes)

Place a heavy pan on medium heat and dry roast the moong dal for about 3–5 minutes until you smell a light nutty aroma. Keep stirring to avoid burning. This enhances the flavor. Then rinse the dal thoroughly and drain.

2. Cook Dal (10 Minutes)

Add the rinsed dal to a pressure cooker with 3 cups of water. Cook on medium heat for 2–3 whistles until the dal becomes soft and fully cooked. When pressure releases naturally, mash lightly to loosen the texture. If you prefer a smoother texture, mash more. Understanding Moong Dal Payasam Cow is essential.

3. Add Milk (8 Minutes)

Pour the boiled cow milk into the cooked dal and stir. Bring to a gentle simmer on low flame (about 8 minutes). Keep stirring occasionally to prevent the milk from sticking or burning at the bottom. Adding milk after cooking the dal first helps prevent curdling.

4. Sweeten With Jaggery (5 Minutes)

Turn off flame for a moment and add the grated jaggery. Stir until it dissolves completely into the mixture. Then turn the heat back on low and simmer for another 3–5 minutes. Adjust the sweetness to your preference.

5. Flavour And Garnish (5 Minutes)

Heat ghee in a small pan. Add cashews and raisins and fry until golden brown (about 1–2 minutes). Add cardamom powder and a pinch of salt to the payasam. Stir well, then garnish with the fried nuts and raisins. This relates to Moong Dal Payasam Cow.

Pro Tips From Personal Cooking Experience

• I personally recommend roasting the dal just until you get a warm nutty scent — it makes the payasam aroma truly irresistible.
• If jaggery has impurities, melt it with little water and strain the syrup before adding it to prevent graininess.
• When I visited a friend in Kerala during Onam, I noticed they added a splash of thick coconut milk at the end for extra creaminess — that’s a lovely variation!
• Stir continuously when simmering with milk to prevent a skin from forming on top and avoid stickiness at the bottom.

Chef’s Notes

Substitutions

• Milk Options: You can use a mix of coconut milk and cow milk for richer taste, or full coconut milk for a vegan option.
• Sweeteners: Brown sugar or palm jaggery can be used if jaggery isn’t available.
• Nuts: Almond slivers and pistachios add extra texture and flavour if preferred.

Storage Tips

• Store leftover payasam in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on low flame, adding a splash of milk if it thickens too much.

Nutrition Information Per Serving (Approximate)

Estimated using nutritional data for dal and milk with jaggery included (serving ~200–250 g):

This dish provides protein from both moong dal and cow milk, and calcium and vitamins from the milk itself — whole cow milk is rich in high-quality protein and micronutrients such as calcium and vitamin B12.

Health Context And Benefits

Moong dal is recognized for being a nutritious, easily digestible legume rich in proteins, fibre, and several micronutrients. It supports digestion and heart health when consumed as part of balanced meals. Learn more about Moong Dal Payasam Cow.

Cow milk adds high-quality protein and essential nutrients like calcium, phosphorus and B vitamins, supporting bone health and muscle repair.

Frequently Asked Questions

Can I make this dairy-free?

Yes — swap cow milk for coconut milk or almond milk, though taste and texture will slightly change.

Why did my payasam curdle when adding milk?

Always add milk after the dal is cooked and let it warm slowly. Avoid adding cold jaggery syrup directly into hot milk to prevent splitting.

Related Cultural Reference

Payasam or Kheer is a classic pudding dessert of the Indian subcontinent often served at festivals and celebrations.