Moong Dhal Kheer / Paasi Paruppu Paayasam

Yay !!! Navratri Started. One of my favorite festival and I am looking forward for 10 days of fun and of course food. This time I kept my 5 step golu. (No more space constraints). I think I can attend garba this year. I missed last year, hopefully I can make it up this year. Here is my Golu. Starting the navratri festival with sweet kheer  with moong dhal. As no moon day (amavasya) started this evening I kept my kalasam and my marapaichi bommai and that’s it my navratri began    . This is what we did for neivediyam/prasadam today. 



  • Moong Dhal – 1/3 cup
  • Jaggery – 1/2 cup
  • Elaichi Powder – 1 tsp
  • Raisins – 1 tbsp
  • Cashwes – 1 tbsp
  • Ghee – for frying
  • Water – 1.5 cups
  • Milk – 1/4 cup



  • Heat a heavy bottomed vessel or pan and dry roast moong dhal until it turns red. (Don’t add oil or ghee).
  • Once the moong dhal turns red add the water.
  • Cook the moong dhal in 1.5 cups of water (adjust water as required) till it gets mushy.
  • Mash the dhal well and it should get mixed well with the water.
  • Now jaggery and elaichi powder.
  • Once the jaggery melts completely add the milk.
  • Let it simmer for two minutes and turn off the heat.


  • In a separate tadka pan melt the ghee and roast the raisins and cashews. 
  • Add this roasted nuts to the kheer. (I usually skip this step to reduce some calories.. But I know this adds more taste to the kheer though)


That’s it. yummy moong dhal kheer is ready for neivediyam.

11 thoughts on “Moong Dhal Kheer / Paasi Paruppu Paayasam

  1. yummy ….I love hesaru bele/moongdal payasa… as usual I try to make vegan version by using coconut milk and poppy seeds paste. :)

    and your gombe looks very good, reminded me of my school and collage days when amma use to keep the gombe:)

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