Sabudana / sago-Moong Dal Payasam is a creamy kheer made with sabudana (javvarisi) and moong dal. The moong dal makes it very creamy and this makes it a perfect sweet for anytime.
I would like to give some of my suggestions for making sabudana 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 get 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. Third, we have to cook sabudana. Sago/ sabudana are round shaped pearls made from tapioca root or yuca root. They are also called as tapioca pearls in English and sabudana in Hindi. First soak for 30 minutes then cooks separately. After sabudana get cooked well then add with smashed moong dal. To reach proper creamy consistency it should me mashed well and add to the cooked sabudana. Then only we can add jaggery syrup. If you add jaggery syrup before sabudana get cooked well, it won’t cook fully. It became rubber hard consistency. So, care should be taken before adding jaggery. Then finally adding coconut milk. (1 cup of thin coconut milk and 1 cup of thick coconut milk) after switch off the flame then only we have to add coconut milk. To enrich the flavour and taste you can soak little saffron in warm water and add to the kheer. Adding ghee is as per your taste. Adding ghee roasted cashews and dry grapes enhances the taste. All ingredients are rich in nutrients. So, we can often prepare and give to our kids and family. If your kids like to have milk sweet, you can prefer this kheer for one time.
Sago Moong Dal Kheer is a delicious Indian dessert that is served in many festivals. 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!
Watch Sago moong dal kheer recipe video.
Moong Dal Payasam Recipe | Paruppu Payasam | Pasi Paruppu Payasam
Ingredients
Instructions
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Firstly, dry roast moong dal until turns aromatic.
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Wash twice and add some water (Dal: water ratio is ½:1 cup).
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Pressure cooks for 2 whistles in medium flame.
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In the meantime, cook sabudana. It was already washed and soaked for 30 minutes.
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Cook the soaked sabudana in medium flame until get soft.
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To prepare jaggery syrup, take jaggery powder and add little water to dissolve.
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Cook in low flame until jaggery get fully dissolved.
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Smash well the cooked moong dal.
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Add this smashed moong dal in to cooked sabudana.
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Add hot water to make watery consistency.
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Mix well and allow to boil for 5 minutes..
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Add pinch of salt.
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Add cardamom powder.
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Cook for another 5 minutes in medium flame and check once whether sabudana cooked well or not.
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Add jaggery syrup through strainer to eliminate dust particles.
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Cook for another 3-5 minutes in medium flame.
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Switch off the flame then add thick coconut milk. Mix well.
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To seasoning, heat ghee in a pan.
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Add broken cashew nuts and sauté till turn golden brown.
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Add dry grapes and sauté well.
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Add these flavored cashew nuts and dry grapes in to kheer.
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Yummy, flavourful and healthy moong dal – sabudana kheer is ready for serving.
Note
- You can try this same recipe with almond milk also.
- You can add almonds, pistachios, walnuts or any nuts that you like.
- You can easily replace sugar with jaggery, palm jaggery and coconut sugar.
- Sago moong dal kheer thickens as it cools. If you want a lighter fluid consistency, then add some milk before serving or cook it to the right consistency you prefer so that on cooling it does thicken too much. For a thin kheer, add more milk and increase the amount of jaggery accordingly.
