Sago Moong Dal Payasam/Kheer

If you're looking for a delicious Indian dessert to serve at your next festival or event, you should definitely try Sago Moong Dal Kheer. This protein-rich dessert features the cooling agent of sago, making it the perfect treat for hot summer days. It's also sure to be a hit with kids!

After trying out this recipe, don't forget to share your thoughts in the comments section below. Additionally, I have some tips to help you perfect your Sago Moong Dal Kheer.

Firstly, I recommend soaking and cooking the moong dal in a cooker. If you don't have a cooker, you can use a heavy-bottomed pan with enough water and cook the soaked moong dal until it's fully cooked. Be sure to avoid burning the dal at the bottom of the pan.

Secondly, if you're unsure about the purity of your jaggery, add 1/4 cup of water and bring it to a boil. Once it's dissolved in the water, strain it and add the jaggery syrup to the kheer. You can also replace the milk with coconut milk (1 cup of thin coconut milk and 1 cup of thick coconut milk).

Finally, be sure to follow the cooking instructions on the sago packaging.

Give this Sago Moong Dal Kheer recipe a try and let us know your thoughts in the comments section below!

You may also like Falooda recipe.

Sago Moong Dal Kheer / Payasam 2017-07-06 06:30:13

Sago Moong Dal Payasam/Kheer

Serves 3
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