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PARUPPU THANNI/PARUPPU PAYASAM(KHEER) USING MOONG DHAL(PASI PARUPPU)


PARUPPU THANNI/PARUPPU PAYASAM(KHEER) USING MOONG DHAL(PADI PARUPPU)

Paruupu thanni/paruppu payasam is a very healthy, yummy recipe we usually make for evening snacks. The main ingredient of this recipe is moong dhal and jaggery. It is perfect to give to kids. It is one of a traditional recipe in our home. We call it as paruppu thanni only. But we can make it as little thick and serve as kheer/payasam  too.

It is so easy to make and nothing like perfect consistency, whichever you like you can prepare in that consistency and texture.


Please check the other kheer recipes in my blog if you are interested. Below are the links.



OK, now let’s move on to this recipe.

PARUPPU THANNI/KHEER
SOAKING TIME: - | PREPARATION TIME: 1 MIN | COOKING TIME: 30 MIN
PARUPPU THANNI/PARUPPU PAYASAM(KHEER) USING MOONG DHAL(PADI PARUPPU)


AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SWEETS
CUISINE: SOUTH INDIAN
SERVES: 4 PERSONS

INGREDIENTS:
                                    ½ cup moong dhal
                                    ¾ cup to 1 cup powdered jaggery
                                    ¼ cup grated coocnut
                                    1 tablespoon ghee
                                    5 or 6 cashews
                                    Few dried grapes
                                    1 teaspoon cardamom powder
                                                           
PREPARATION:
Chop the cashews into pieces and set aside.
Grind the coconut into smooth paste and set aside.
METHOD:
In a pan add ghee and fry the cashews and dry grapes and set aside.
In the same pan add the moong dhal and sauté well. Let it roast till it starts changing the colour.
Then add water and let the dhal to cook. It will take around 20 to 5 minutes.
Or else you can pressure cook the dhal for 2 or 3 whistles.
Once the dhal cook completely, mash it a little. If you like you can mash the dhal till mushy.
Then add the powdered jaggery, ground coconut paste, roasted cashews and dry grapes.
Stir well and let it boil for few more minutes.
Once the paruppu thanni reached the required consistency add the cardamom powder and remove from heat.
Serve hot!!
NOTES:
  • Instead of cardamom powder, you can use crushed cardamom.
  • Adjust the sweetness by adding more or less jaggery.
  • The color may differ depends on the jaggery type you are using.
  • You can add a tablespoon of channa dhal too while roasting to give extra taste to the kheer.
  • Instead of using coconut paste you can use finely chopped coconut bites too.

VIDEO RECIPE:


STEP BY STEP PHOTOS:


In a pan add ghee and fry the cashews and dry grapes and set aside.

PARUPPU THANNI/PARUPPU PAYASAM(KHEER) USING MOONG DHAL(PADI PARUPPU)

PARUPPU THANNI/PARUPPU PAYASAM(KHEER) USING MOONG DHAL(PADI PARUPPU)



In the same pan add the moong dhal and sauté well. Let it roast till it starts changing the colour.
PARUPPU THANNI/PARUPPU PAYASAM(KHEER) USING MOONG DHAL(PADI PARUPPU)

Then add water and let the dhal to cook. It will take around 20 to 5 minutes.
Or else you can pressure cook the dhal for 2 or 3 whistles.
PARUPPU THANNI/PARUPPU PAYASAM(KHEER) USING MOONG DHAL(PADI PARUPPU)

Once the dhal cook completely, mash it a little with the back of the ladle. If you like you can mash the dhal till mushy. 
Then add the powdered jaggery, ground coconut paste, roasted cashews and dry grapes.
Stir well and let it boil for few more minutes. Once the paruppu thanni reached the required consistency add the cardamom powder and remove from heat.
PARUPPU THANNI/PARUPPU PAYASAM(KHEER) USING MOONG DHAL(PADI PARUPPU)

PARUPPU THANNI/PARUPPU PAYASAM(KHEER) USING MOONG DHAL(PADI PARUPPU)

Serve hot!! 
PARUPPU THANNI/PARUPPU PAYASAM(KHEER) USING MOONG DHAL(PADI PARUPPU)


Do try this recipe and please don’t forget to give your feedback in comments.

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