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Moong dal kheer/payasam

By: Priya Sriram of Edmonton, CA

Very tasty and traditional South Indian kheer

Filed in Desserts and Sweets

Serves 4 people

Other 3 recipes by Priya Sriram »

It is one of the most simplest and fastest sweets, which can be prepared in a matter of minutes


  • 1 cup Moong dhal
  • 1 cup jaggery
  • 3/4 cup cocnut milk(can use tinned)
  • 3/4 cup milk
  • 1 tbsp  Ghee
  • 1/4 tsp cardamom powder
  • cashewnuts and raisins



  1. Cook the Moong dhal with 4 cups of water till soft ( can pressure cook, but tastes better if cooked normaly)
  2. Add the jaggery to the dhal and let it boil for 5 minutes, add the coconut milk and boil for some time
  3. In the mean time fry the cashewnuts till golden brown, followed by the raisins.
  4. Add the cashewnuts and raisins with the ghee to the dhal and add the cardamom powder.
  5. Add milk just before serving.Tastes yummy when served hot

Tip: Avoid pressure cooking for best taste.Pressure cooker fastens the process but it cooks the moong too much, which changes the taste of the kheer

Latest Comments

By fatma on 6/11/2007 8:12:00 AM

Cardamom is Elaichi.

By zuha on 6/10/2007 3:53:00 AM

what is the neaning of cardomom?


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