Moongdhal Kheer / Pasiparuppu Payasam

Sweets / Desserts has a significant place in Indian cuisine. Indians can never say no to desserts because it is hard to resist 😉 In South of India, kheer is called as Payasam. I made this during Tamil Puthandu (Tamil newyear) but posting it so late 😉

Moongdhal Kheer is a creamy pudding made with moongdhal and flavoured with cardamom. Adding jaggery for sweetener gives an unique flavour. Here I have added a fistful of vermicelli along with the moongdhal. Both are dry roasted and then the kheer is prepared. It is a simple, rich and tasty dessert. This is my personal favourite too.

moongdhal kheer


Moongdhal – 100 gms

Vermicelli / Semiya – fistful

Milk – 1 cup

Jaggery – 200 gms

Water – 1/2 cup (approx)

Cardamom – 3 nos

Cashewnuts – 2 tbsp

Raisins – 2 tbsp

Ghee – 3 tbsp


  1. Dry roast the Moongdhal and Vermicelli till its golden.Dry roasted ingredients.jpg
  2. Melt the jaggery pieces with 1/2 cup water. Strain it and keep aside.
  3. In a cooker,  add the dryroasted moongdhal and vermicelli with 1 cup of milk and a crushed cardamom. Close the lid and cook for 2 whistles in high flame.ingredients in pressure cooker.jpg
  4. Once the moongdhal is well cooked, pour the strained jaggery to the cooked mixture and check for sweetness.
  5. In a small pan, heat ghee and add cashews. When it turns golden, add raisins. Raisins puff up. Also add 2 crushed cardamom to the ghee and switch off the flame.ghee roasted ingredients.jpg
  6. Add the ghee roasted ingredients to the payasam.
  7. Moongdhal payasam is ready to be served

pasiparuppu payasam


  • If you feel that the dhal mixture may get burnt when cooking in the pressure cooker, you can add little water along with milk while cooking dhal and vermicell. 
  • Also we are adding Jaggery syrup after the dhal is done, which will even more make the kheer liquid. So you can adjust the consistency of kheer accordingly.

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