Go Back
Email Link
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
Beetroot Paruppu Payasam / Beetroot Moong Dal Kheer
Beetroot Paruppu Payasam / Beetroot Moong Dal Kheer is a healthy and nutritious Kheer.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
Indian
Servings:
2
Ingredients
½
Cup
Beetroot
Grated
1
Cup
Thin Coconut Milk
½
Cup
Thick Coconut Milk
¼
Cup
Split Moong Dal / Pasi Paruppu
1
Cup
Water
4
Cardamom
For Jaggery Syrup
½
Cup
Jaggery Powder
¼
Cup
Water
1
Tablespoon
Ghee
10
Cashews or any nuts
Instructions
For Jaggery Syrup
Add in Jaggery and water into a saucepan. Heat until the Jaggery melts. Strain for any impurities.
For Payasam
Heat Ghee in a wok and roast the cashews until golden brown. Remove them ghee and set them aside.
In the same ghee add in the beetroot and saute them until the raw smell goes.
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.
Add in the jaggery syrup and cook for few minutes.
Add in Crushed Cardamom.
Add in the thin coconut milk and cook until the payasam blends well.
Add in the thick coconut milk and cook for few minutes.
Add in the roasted nuts and switch off the flame.
Delicious Payasam is now ready to serve.
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.