Green Gram Payasam/Kheer

Green Gram Payasam/kheer is delicious and at the same time healthy breakfast or a dessert. I remember my mom makes this payasam with green gram, milk, coconut, cardamom, ghee, cashews and jaggery. For a change, I added vermicelli in this dish. It tastes great. So friends, try this out and share your comments!

Furthermore, I would like to share the health benefits of green gram. Firstly, green grams or mung beans are high in important vitamins, minerals, protein and fiber. They are also a good source of antioxidants, which reduce heart disease, diabetes and certain cancers. Mung beans are a good source of potassium, magnesium and fiber. Mung beans contain soluble fiber and resistant starch, which can promote digestive health.They are also high in folate, iron and protein, all of which women need more of during pregnancy. Since green grams are healthy, delicious and versatile, consider incorporating them into your diet.

Finally, you may also like my other green gram recipes like Green Gram Susiyam and Green Gram Kozhukattai

Green Gram Payasam/Kheer 2020-08-27 04:37:40

Green Gram Payasam/Kheer

Serves 1
Prep Time: 04:00
Cook Time: 00:20
Total Time: 04:20

Ingredients

• 150 grams Green Gram/Pasi Payaru/Whole Moong Dal
• 50 grams Vermicelli/Semiya
• 1/4 tsp Salt (optional)
• 500 ml Milk
• 1/2 cup Jaggery
• 1/3 cup Coconut Pieces
• 2 to 3 Green Cardamoms
• 2 tsp Ghee
• 6 Whole Cashews
• 12 Dried Raisins

Instructions

• Wash and soak the green gram for 4 hours or over night.
• Then pressure cook the dal for two whistles with two cups of water.
• Turn off the heat and let the steam go all by itself.
• Open the cooker and set aside.
• Meanwhile, place the coconut pieces and the cardamoms in a mixie jar and grind it coarsely as shown in the picture.
• Meanwhile, dry roast the vermicelli/semiya over low heat until it becomes golden browned.
• Then add salt and 1 cup of water, close the pan with lid and cook for 3 to 4 minutes or until fully cooked.
• Now, add the cooked moong dal with water and mix well.
• Further add 500 ml milk and bring it to boil and cook for 5 mins or until the milk becomes slightly thick.
• Then add jaggery and ground coconut mixture mix well.
• Finally, heat a small pan with ghee.
• When the ghee melts, add cashews, fry till they become golden brown, then add raisins, fry until puffed.
• Pour this ghee mixture over the green gram payasam/kheer, mix well until combined.
• Now your Green Gram Payasam is ready. Serve when it cools down. Enjoy!

By Santhi Therese
The Indian Claypot

Wash and soak the green gram for 4 hours or over night. Then pressure cook the dal for two whistles with two cups of water. Turn off the heat and let the steam go all by itself. Open the cooker and set aside.

Meanwhile, place the coconut pieces and the cardamoms in a mixie jar

and grind it coarsely as shown in the picture.

Meanwhile, dry roast the vermicelli/semiya over low heat until it becomes golden browned.

Then add salt and 1 cup of water,

close the pan with lid and cook for 3 to 4 minutes or until fully cooked.

Now, add the cooked moong dal with water and mix well.

Further, add 500 ml milk and bring it to boil and cook for 5 mins or until
the milk becomes slightly thick.

Then add jaggery

and ground coconut mixture mix well.

Finally, heat a small pan with ghee. When the ghee melts, add cashews,
fry till they become golden brown, then add raisins, fry until puffed.

Pour this ghee mixture over the green gram payasam/kheer,
mix well until combined. Now your Green Gram Payasam is
ready. Serve when it cools down. Enjoy!