Ever crave a dessert that’s rich, homey and actually feels like a hug in a bowl?
That’s moong dal kheer (aka paruppu payasam) — a South Indian classic: sweet, slightly nutty, fragrant with cardamom and studded with roasted nuts.
It’s the kind of sweet you’ll make for festivals, prasad (naivedyam) or when you want something both traditional and nourishing.
Why you should make this
Moong dal kheer sits in a sweet spot: it’s indulgent enough for celebrations but built on lentils, so it brings protein and satiety.
The texture — a soft, slightly grainy dal body swimming in sweet jaggery-milk — is what makes moong dal payasam/moong dal kheer so addictive. Plus, it’s forgiving: little adjustments to milk, jaggery or nuts get you everything from a thin kheer to a spoonable payasam.
A little history & cuisine context
Paruppu payasam is a South Indian temple and festive sweet. Variations exist across homes — jaggery or sugar, milk or coconut milk — but the core is the same: moong dal (yellow split gram) is cooked soft, sweetened and finished with ghee-roasted nuts.
It’s especially popular in Tamil Nadu and Andhra Pradesh during festivals and offerings.
Health & taste highlights
- Protein + fiber from moong dal helps balance the sugar.
- Healthy fats from ghee and nuts improve absorption of fat-soluble flavors and keep you fuller.
- Jaggery adds minerals and a molasses-like depth (use sugar if preferred).
Taste profile: nutty dal, warm cardamom, caramel notes from jaggery, crunchy roasted cashews and pops of raisins.
Ingredients — what each does
- Moong dal: the base — softens into a creamy, slightly granular body.
- Jaggery: sweetener with depth; gives that brown syrupy finish.
- Milk: provides richness and body; more milk → creamier kheer.
- Cashews & raisins: texture contrast — roasted cashews add crunch, raisins add sweet bursts.
- Grated coconut (optional): adds fragrance and silkiness.
- Cardamom powder: signature aromatic finish.
- Ghee: for roasting nuts and that unmistakable Indian dessert aroma.
Vegan Swap 🌿: Use full-fat coconut milk instead of dairy milk and replace ghee with coconut oil. Roast nuts lightly in coconut oil for that festival feel
How the recipe comes together — conversational walkthrough
First, you soak the moong dal briefly so it cooks evenly. Roast your cashews and raisins in ghee until they’re golden and plump — that toasty fat note is essential. Cook the dal until it’s very soft (a pressure cooker helps), then mix it with warm jaggery syrup so the sweet flavor distributes evenly. Bring in the milk — use boiled-and-cooled milk to avoid temperature shocks — and simmer until the kheer reaches your preferred thickness.
Finish with cardamom, roasted coconut and a drizzle of ghee; fold in the roasted nuts and raisins at the end so they stay lively.
Think of it as layers: cook dal → sweeten with jaggery → enrich with milk → finish with aromatics & roasted nuts. Keep your heat gentle when you add jaggery (it can caramelize quickly), and simmer to let flavors marry.
Pro Tip 💡: When melting jaggery, always strain the syrup to remove impurities and bubbles — that gives you a clean, glossy kheer without grainy bits
What goes along with moong dal kheer
- Serve as prasad with temple-style meals.
- Pair with podi idli, or offer alongside savory mains in a festive thali.
- For modern pairings: a small scoop of vanilla ice cream or a crisp biscuit for textural contrast.
How to serve, pack & prepare for parties
- Serving: warm or slightly cooled both work. Warm accentuates aroma; chilled is refreshing. Garnish with extra roasted cashews and a few saffron strands for presentation.
- Packing: cool completely before transferring to airtight containers. For gifting, pour into sterilized jars and seal.
- Batch/party prep: scale ingredients linearly. Cook dal in a large, heavy-bottomed vessel to avoid sticking. If making ahead, keep milk separate and add just before serving to preserve creaminess; reheat gently and stir to reincorporate.
- Make-ahead: stores 3–4 days in fridge; reheat slowly and add a splash of milk if it thickens
ChatGPT said:
Other Related Recipes You Might Like:-
- Moong Dal Halwa — rich, ghee-laden lentil sweet, perfect for festivals.
- Besan Ladoo — classic gram flour laddoos, aromatic and festive.
- Rava Kesari — semolina-based saffron-flavored sweet, soft and melt-in-mouth.
- Chakkarai Pongal (Sweet Pongal) — jaggery-sweetened rice and lentil pudding with nuts.
- Rice Kheer — creamy, cardamom-scented rice pudding, a festival favorite.
- Rasgulla — spongy milk-based balls soaked in sugar syrup, classic Diwali sweet.
- Dry Fruit Ladoo — nutrient-rich laddoos made with nuts and dates, festive treat.
Moong Dal Kheer (Paruppu Payasam)
Description
Indulge in this creamy and comforting Moong Dal Kheer, also known as Paruppu Payasam. Sweetened naturally with jaggery and enriched with roasted coconut, cashews, and plump raisins, this South Indian dessert is perfect for festivals, family dinners, or any time you crave a warm, sweet treat. Simple to make but full of flavor, it’s a delightful way to enjoy traditional flavors with every spoonful.
Ingredients
Instructions
Prep Work
-
Soak dal
Soak the moong dal in water for about one hour, then drain.
-
Chop jaggery
Break or grate the jaggery into small pieces so it melts faster when making the syrup. -
Measure milk & water
Measure out the milk and water so they’re ready when you need them. -
Grate coconut
If not already grated, grate the fresh coconut and keep ready. -
Separate nuts & raisins
Keep cashews and raisins ready in separate small bowls for roasting. -
Ready the pressure cooker
Check the cooker lid and weight so it's ready for cooking the dal.
Method
-
Add water and cover
Pour enough water until the moong dal is fully immersed. Cover the cooker with the lid.
-
Pressure cook
Place the weight, keep the flame on medium and cook the dal for 2 whistles. Keep it aside. -
Roast cashews
Take a pan and add ghee. Roast cashewnuts until they are golden brown and keep them aside. -
Roast raisins
Add raisins to the same pan and roast them until they are nicely plumped up. keep them aside. -
Roast coconut
To the same pan, add some ghee and roast the freshly grated coconut for 5 minutes on a low flame and keep it aside.
-
Make jaggery syrup
For the jaggery syrup, add water and jaggery to a saucepan and let the jaggery melt completely. Once done, turn off the stove, strain the jaggery and keep the syrup aside.
-
Combine dal & jaggery
Take a large pot, pour the strained jaggery syrup and add the cooked dal. mix well.Keep the flame on medium.
-
Add milk
Add boiled and cooled milk and boil the milk for 5 minutes. -
Add final flavorings
After bubbles are formed, add cardamom powder, roasted coconut, ghee, roasted cashewnuts and raisins.
-
Finish & rest
Mix well and boil the payasam for 2 minutes. -
Serve
Yummy moong dal kheer is ready to be served hot and nice.
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 644kcal
- % Daily Value *
- Total Fat 13.8g22%
- Saturated Fat 3.2g16%
- Cholesterol 8mg3%
- Sodium 63mg3%
- Potassium 94mg3%
- Total Carbohydrate 116g39%
- Dietary Fiber 9g36%
- Sugars 79g
- Protein 16g32%
- Calcium 179 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
