One of the distinguishing features of my grandmom’s cooking was her Kheers / Payasams, athough in chaste Iyengar Tamil, it is called Thirukkannamudu (Thiru = heavenly/ good. amudhu = nectar in Tamil) and then transformed over ages as Kanamindhu. Grandma could whip up devilishly delicious Payasams in a jiffy – be it for festivals or for guests or even religious ceremonies. But the best part was that she used jaggery for most of these dishes, along with a pinch (or teeny weeny ) pinch of salt ! yes, you read it right – salt in very very minute proportion in any sweet, esp jaggery based ones, increases the sweet manifold.
So, today in loving gratitude to Paati (or grandmom as we call her) , I prepared Paitham Paruppu Payasam (Moong Dal Kheer) with jaggery – just the way she taught my momJCheers, grandmom ! Sending this to BM – Day 6
Preparation time :10 mins. Cooking time : 20 mins. Serves : 4
· Split Yellow Gram / Moong Dal – ¾ cup
· Jaggery (grated) – ¾ cup
· Milk – 3 cups
· Elaichi / cardamom – 2 pods
· Saffron – few strands
· Salt – 1/8 pinch
· Ghee – 2 tbsp (split use)
· Cashew, Raisins and Almonds – for garnish
1) In a pan, heat 1 tbsp ghee and fry the yellow Moong Dal till a nice aroma wafts out. Take care not to burn the gram. Cool.
2) In another heavy bottomed vessel, boil ¼ cup water and add the jaggery. Boil on simmer till you get 1 string consistency. Cool
3) Pressure cook the fried gram with 3 cups of milk, a few strands of saffron for 4 whistles. Cool and whisk thoroughly with a spoon till the dal incorporates into the milk and you get a nice aroma.
4) Deseed and powder the cardamom finely.
5) In a pan, add ghee and fry the cashews, raisins and almonds, Add the cooker dal-milk mixture and let it come to a gentle boil on simmer. Cool and add the syrup and stir well. Add cardamom powder now and stir again
6) Serve chilled or as it is. Slurp !
Check out my fellow BM runners here..
wow yummy drink..i love it
Drooling over your paruppu payasam.classic presentation!
this looks so tasty, fantastic recipe..:P
Grandma's recipes really are the best. I too have this practice(inherited) of adding a pinch of salt to sweets and a little bit of jaggery/sugar to some curries and gravies.
I just posted paal payasam 🙂
Looks good Kalyani.
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Love moongdal kheer anytime, its been a while i havent prepared them, delicious and inviting..
moong dal kheer… I have never tried that looks tempting
This is sure heavenly, right?
We too love this kheer. Infact I made this today!
Wow nice one. Even i do this often.
One would not even know it is moong dal kheer looking at the color.. Lovely and divine kheer
Ohhh feel like having that glass so tempting….
Awesome looking payasam. Sounds delicious.
My favorite kind of payasam. looks yummy!
Nice pictures, we make it often for festival days..