Pesara Pappu Payasam – Moong Dal Payasam


With some very basic ingredients usually available at home, you can whip up some comforting simple lentil based sweet dishes that are not high in calories yet delicious. One such traditional Indian dessert is Pesara pappu payasam prepared from good quality yellow moong dal, jaggery and milk. This humble earthy sweet dish was part of our festive thali on Ugadi and what I really like is its subtle sweet flavor leaving you with a pleasant mouth feel.

Cooked moong dal, milk, jaggery, fried cashewnuts and kismis

Cooked moong dal is simmered in milk and melted jaggery till well blended and flavored with cardamom powder and ghee toasted cashewnuts and raisins providing that crunch. Try it and you are assured of an absolutely delectable treat. Can be served either warm or chilled.

Pesara Pappu Payasam Recipe

Cooking Time: 40 mts

Cuisine: South Indian

Serves 6-7 persons

.

Ingredients:

1 1/2 lt milk

3/4 cup split yellow moong dal

1 cup jaggery (adjust)

1/2 tsp cardamom pwd

2 tbsps cashewnuts

1 tbsp raisins

1 tbsp ghee

1 1/2 cups water to pressure cook dal

1 1/4 cup water to prepare jaggery syrup

1 Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.
2 In the same pan, add the moong dal and roast it for approx 4 mts till a nice aroma emanates the kitchen and it turns a light brown shade. Remove from pan and pressure cook the dal till soft and mushy.
3 Take a cooking vessel, add jaggery and water and boil till the jaggery melts (remove scum). Turn off heat.
4 In a heavy bottomed vessel, boil the milk (1 1/2 lts), stirring once in a while and once the milk is boiled (it should reduce to a little over one litre), add the cooked mushy dal and combine well.
5 Next, add the jaggery syrup and go on stirring on low flame till well blended for at least 12-15 mts.
6 Add the cardamom pwd and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.

Pesara pappu payasam - Moong dal kheer/sweet

Pesara Pappu Payasam – Moong Dal Payasam

  • Prep time:
  • Cook time:
  • Serves:

Main Ingredients:

  1. moong dal
  2. jaggery

By

Published:


With some very basic ingredients usually available at home, you can whip up some comforting simple lentil based sweet dishes that are not high in calories yet delicious. One such traditional Indian dessert is...

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

35 Responses

  1. shanti says:

    hi

    ymmmmmmm…i liked ur recipe………i’ll do it today itself….i’m a new blogger.
    i started visiting ur website recently and i liked it…
    u r really creative
    cheers
    shanti

  2. Asha says:

    Now this is familiar! We call it ‘Hesarubele Payasa’, a easy and a must for most festivals.Looks great Enjoy:)

  3. prema says:

    Yes this is familiar to me too. we call it ‘paasi paruppu payasam’.Sometimes my mom uses a little coocnut milk along with the regular milk to make this payasam.

  4. Rajani says:

    Hi Sailu garu,

    Very nice and simple recipe. Will try for sure. Moong dal ni pressure cook cheyatamu tip bagundi. Thanks for your recipe.

    cheers
    rajani

  5. anusharaji says:

    looks yummy
    n malli naku ugadi pacchadi tinalani vundi

  6. Mythili says:

    abba!! chaala bavundi Sailu!! I like your version for its simplicity… Will definitely make this and let you know :)

    Cheers,
    Mythili

  7. musical says:

    Hey Sailaja,

    Great recipe and thanks for taking me back in time…..this payasam invoked fond memories of my time in Bangalore…..Pesara Pappu Payasa or Hesarubele payasa-this one tastes divine.

    Its this subtle sweetness and the smoothness that comes from daal that makes this one so delectable :)

    Thanks again,
    musical.

  8. viji says:

    It looks divine sailu. Love that taste. Viji

  9. Menu Today says:

    Hi Sailu,
    We too make on all festival days… in my house we add fried coconut piece.
    This payasam is good for mouth ulcer. Thanks

  10. tijen says:

    Hi Sailaja,
    I’ve just found out about your website. Thanks for sharing not only food but also the rituals related to food. I’m really interested in rituals and have given a big importance for them on my last book, not only the food related rituals of my homeland Turkey, but also other cultures too.
    Tijen

  11. sia says:

    u know sailu we make same payasam using channa dal. amma use coconut milk in place of milk here

  12. Sharmi says:

    Hi Sailu, I have never made moong dal payasam. the pics looks so divine as always. nice simple recipe.

    cheers
    sharmi

  13. suni says:

    wow it is very yummy. i prepared it just now, good to taste and aroma also fine. my family liked it. thanks for giving a good payasam recipe to us.

  14. madhavi says:

    hi sailu
    i want to write a recipie where can i write it

  15. dipti says:

    i always thot mung dal payasam was a big affair but recipe sounds easy will make it tomorrow itself

  16. prasad says:

    sailu garu ur recipes r very usuful

  17. Sapna says:

    Hey Sailaja,

    I found one of the above photos (Thali one) on a food blog, (anuzi.blogspot.com/2008/01/jyoth-se-jyoth-jagaa-jyoth-se-jyoth.html). The blogger claims its from thebmagazine.com

    Thanks for informing me, Sapna. Anuzi has taken care to credit the right source after she has been informed that thebmagazine has lifted that image from my blog.

  18. Tatiana says:

    Hi Sailu,

    I have two questions about this recipe/article:
    1) Is it possible to substitute pressure-cooking with stove-top-cooking of the dal? I don’t have a pressure-cooker, but would like to make this dish.
    2) That milk looks really beautiful – what kind is it? It looks almost beige in color, like unpasteurized milk.

    Thank you,
    Tatiana

    Yes, Tatiana, you could cook over stove top. Its normal milk and its the dal and jaggery which give that color.

  19. sowmya reddy says:

    mam yummy nonveg reciepe especially gongura mutton

  20. maheshwari says:

    sailugaru,
    i soak a tbsp of rice and grind it along with coconut. i add it to the milk and boil for some time before adding moong dal.

    mahi

  21. Nitin says:

    Hi Sailu,

    Your preparations are very attractive and simple. I have many of them and have loved the food.

    However, when I tried this dish, Pesara Pappu Payasam, the milk split after cooing and sadly we had to throw it all away. Can you suggest what went wrong here? How do I correct it next time?

    Nitin.

  22. Mythreyee says:

    Sailu, I sent a mail to your gmail ID and it bounced. I wanted to add the event that I started in TASTE OF INDIA event calender. How do it do that?

  23. Mythreyee says:

    Thank you Sailu.

  24. Divya says:

    Hey Sailu, Lovely blog. Can I get lucky enough to get included in your blog roll pls?
    Thanks so much!

    http://mixtomatch.blogspot.com/

  25. Aparna Narasimham says:

    Hi Shailu,
    Your recipes are mouthwatering and simple.
    Thank you for making our cooking easier.

    Keep up your good work.

    Aparna

  26. Chinnu says:

    hi this is yet again lovely receipe from you, am going to try tonight..

    chinnu

  27. Jyoti says:

    Hi Sailu,
    The recipes on your website are quite quick and easy to make…
    Thanks for the effort.
    will try the payasam recipe for sure….

    Regards,
    Jyoti

  28. Anu says:

    Hi sailu,
    your recipes are mouth watering and very nice recipes.
    Im a new blogger. Lovely blog……………
    Thanks for nice recipes………………

  29. sudha. says:

    hi sailugaru,
    i’ve found ur website.ur recipes are simply super.thank for giving us.

  30. Deepa says:

    Hi Sailu,
    I made the moong dal payasam and loved it. I’ve put a picture in my blog
    Deepa

  31. abc says:

    Hi Sailu

    In how many whistles, it gets cooked? Also do you strain the syrup?
    Thank you.

  1. April 11, 2007

    […] Popularly made on almost all auspicious days, pesara pappu payasam brings back pensive memories of childhood galore.  The method I followed is pretty much similar to Sailu’s.  You can find it here.  […]

  2. March 12, 2010

    […] Kobbari Burfi Halwa Boorelu, Gavalu, Besan Laddu Sorakaya Payasam ~ Bottle Gourd Kheer Pesarapappu Payasam ~ Moong dal Kheer Jantikalu Ribbon Murukku Pappu Chekkalu Pulihora Nimmakaya Annam ~ Lemon Rice Rava Pulihora […]

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