Beetroot Paruppu Payasam / Beetroot Moong Dal Kheer

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Beetroot Paruppu Payasam / Beetroot Moong Dal Kheer

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Beetroot Paruppu Payasam / Beetroot Moong Dal Kheer is a healthy and nutritious Kheer.

Course: Dessert

Cuisine: Indian

Servings: 2

Author: Anlet Prince

Ingredients

• 1/2 Cup Beetroot Grated
• 1 Cup Thin Coconut Milk
• 1/2 Cup Thick Coconut Milk
• 1/4 Cup Split Moong Dal / Pasi Paruppu
• 1 Cup Water
• 4 Cardamom

For Jaggery Syrup

• 1/2 Cup Jaggery Powder
• 1/4 Cup Water
• 1 Tablespoon Ghee
• 10 Cashews or any nuts

Instructions

For Jaggery Syrup

1. Add in Jaggery and water into a saucepan. Heat until the Jaggery melts. Strain for any impurities.

For Payasam

1. Heat Ghee in a wok and roast the cashews until golden brown. Remove them ghee and set them aside.

2. In the same ghee add in the beetroot and saute them until the raw smell goes.

3. Add in split moong dal saute for few minutes. Add in water and let it cook until the dal cooks mushy. If required pressure cook for 3 whistles.

4. Add in the jaggery syrup and cook for few minutes.

5. Add in Crushed Cardamom.

6. Add in the thin coconut milk and cook until the payasam blends well.

7. Add in the thick coconut milk and cook for few minutes.

8. Add in the roasted nuts and switch off the flame.

9. Delicious Payasam is now ready to serve.

Recipe Notes

• After adding thick coconut milk do not cook for more time or the payasam would cuddle.
• Any choice of nuts can be added for garnishing.

Step by Step Photos on how to make Beetroot Paruppu Payasam / Beetroot Moong Dal Kheer

1. Heat Ghee in a Wok. Add in Cashews and nuts and saute them until golden brown. Remove them and set them aside.
2. In the same ghee add in the grated beetroot and saute them for few minutes.
3. Add in washed and cleaned moong dal. Saute for few minutes.
4. Add in water and let it cooked until dal cooks mushy. If required pressurecook for 3 whistles.
5. Add water and jaggery for jaggery syrup in a saucepan. Heat until the jaggery melts. Switch off the flame and cool them down. Strain for any impurities. Cook for few minutes.
6. Add in the jaggery syrup and let it blend well.
7. Add in crushed cardamom. Cook for few more minutes.
8. Add in coconut milk. Cook in low flame. Add in the tick coconut milk give a quick stir and cook for few minutes. Switch off the flame.
9. Delicious Beetroot Kheer is now ready to serve.