Sago Moong Dal Payasam/Kheer
Sago Moong Dal Kheer is a delicious Indian dessert that is served in festivals like ‘Vishu’ in India! It is a protein-rich dessert with the cooling agent of sago, especially
Sago Moong Dal Kheer is a delicious Indian dessert that is served in festivals like ‘Vishu’ in India! It is a protein-rich dessert with the cooling agent of sago, especially in summer. Kids will like surely like this sago moong dal kheer. So try it out and share your comments!
You may also like Falooda recipe.
Sago Moong Dal Kheer
Furthermore, I would like to give some of my suggestions for making sago moong dal kheer. Firstly, soak and then cook the moong dal in a cooker. If you don’t have the cooker, then place the soaked moong dal in a heavy bottomed pan with enough water and start to cook until fully cooked. Ensure that it should not gets burnt in the bottom of the pan.
Secondly, if you are unsure of jaggery purity, then add 1/4 cup of water and bring it to boil, strain once it dissolves in water and adds that jaggery syrup to the kheer. Then you can also replace the milk with coconut milk. (1 cup of thin coconut milk and 1 cup of thick coconut milk). Finally, you can also cook sago as per instructions are given in the pack.
Sago Moong Dal Kheer / Payasam 2017-07-06 06:30:13
Serves 3 It is a delicious Indian dessert that is served in festivals like 'Vishu' in India! It is a protein rich dessert with cooling agent of sago especially in summer. Try it out and share your comments! Print Prep Time 00:30 Cook Time 00:30 Total Time 01:00
Prep Time 00:30 Cook Time 00:30 Total Time 01:00 Ingredients
- 50 g sago/jawarisi
- 50 g moong dal/splitted yellow gram
- 75 g powdered jaggery
- 2 cups milk (480 to 500 ml)
- 2 tsp ghee
- 1/8 tsp cardamom powder
- 12 nos cashew nuts
- 20 nos raisins
- a pinch of saffron
- a pinch of salt Instructions
- Wash and then soak moong dal in 1&1/2 cups water for 30 mins.
- Cook the soaked dal with water in a pressure cooker or pan up to 4 whistles or until soft.
- Open the cooker and mash the dal well and keep it aside.
- Boil 2 cups of water in a saucepan.
- Meanwhile, heat a pan, add in sago and dry roast until they puffed (It takes only 2 mins. over medium heat).
- Add the puffed sago in the boiling water and cook until soft and transparent and keep it aside.
- Then boil 2 cups of milk in a pan.
- When it starts to boil, add mashed dal and cooked sago (drain the water), mix it well and allow to boil for about 5 mins. over low heat, stirring continuously.
- Then add powdered jaggery, a pinch of salt and saffron, give a good stir and cook for another 5 mins. until the kheer becomes slightly thick.
- Meanwhile, fry cashew nuts and raisins in 2 tsp of ghee until browned and puffed and add it to the milk and dal mixture along with cardamom powder.
- Finally, mix everything well and then remove from the heat and let it cool for some time and refrigerate it. By Santhi Therese The Indian Claypot https://theindianclaypot.com/
Sago Moong Dal Payasam/Kheer
Serves 1
Prep Time: 00:30
Cook Time: 00:30
Total Time: 01:00
Ingredients
- 50 g Sago/Jawarisi
- 50 g Moong Dal/Splitted Yellow Gram
- 75 g Powdered Jaggery
- 2 cups (480 to 500 ml) Milk
- 2 tsp Ghee
- 1/8 tsp Cardamom Powder
- 12 nos Cashew Nuts
- 20 nos Raisins
- a pinch Saffron
- a pinch Salt
Instructions
- Wash and then soak moong dal in 1&1/2 cups water for 30 mins.
- Cook the soaked dal with water in a pressure cooker or pan up to 4 whistles or until soft.
- Open the cooker and mash the dal well and keep it aside.
- Boil 2 cups of water in a saucepan.
- Meanwhile, heat a pan, add in sago and dry roast until they puffed (It takes only 2 mins. over medium heat).
- Add the puffed sago in the boiling water and cook until soft and transparent and keep it aside.
- Then boil 2 cups of milk in a pan.
- When it starts to boil, add mashed dal and cooked sago (drain the water), mix it well and allow to boil for about 5 mins. over low heat, stirring continuously.
- Then add powdered jaggery, a pinch of salt and saffron, give a good stir and cook for another 5 mins. until the kheer becomes slightly thick.
- Meanwhile, fry cashew nuts and raisins in 2 tsp of ghee until browned and puffed and add it to the milk and dal mixture along with cardamom powder.
- Finally, mix everything well and then remove from the heat and let it cool for some time and refrigerate it.
By Santhi Therese
The Indian Claypot
