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Moong Dal Gur Kheer (Payatham Paruppu Payasam) (a bengalgram-jaggery dessert)

July 27, 2014

Of all the Kheers we make at home, I would call Moong Dal Gur Kheer ‘the Queen of Kheers 🙂 ‘

Moong Dal Gur  Kheer (Payatham Paruppu or Pasi Paruppu Payasam in Tamil)

(A rich dessert with Bengalgram and Jaggery )

This kheer/dessert is a hot tamil favourite. It is a must on our festive occasions and it is supposedly a favourite with our Mother Goddess.

Paayasaanna Priya’ describes the ‘Lalitha Sahasranama’ about our Mother’s craving for this ‘payasam’ or kheer. So Kheer is a pet dish for our gods and goddesses for thousands of years that it has gone down in our sanskrit slokas and scriptures so sweetly!

“Paayasanna Priya’ means lover of Paayasaannam = paayasam + annam (food that is kheer). “Paayasam’ is proper sanskrit/tamil word for kheer.


Moong Dal /Pasi Paruppu/Payatham Paruppu in tamil/Bengal Gram in English – 1 to 1.5 cups

Jaggery or Gur in hindi or Vellam in tamil – 250 gms

Milk – 1 or 2 cups depending on the consistency you want for kheer

Coconut milk – optional (not used today, but they do in Kerala generally)

Ghee (clarified butter) –  1 tbsp – an Indian specialty. Butter is a good substitute in case ghee is not available. Used to make my own ghee at home the traditional way, but now buying out.

Raisins – 1 tbsp

Broken cashew nut – 3-4 tbsp

(i am normally generous with nuts, it makes the dish yummy but can limit if you want to)

Cardomom powder – 1 tsp



1. Pressure cook Moong dal/payatham paruppu/bengal gram to soft – adding generous water in the pressure cooker, mash and keep aside.

2. Take a thick bottomed saucepan and heat it. Add a tbsp of ghee or clarified butter to it and let it melt. And before the ghee smoulders, add the fistful of broken cashew-nuts to it and toast.

3. When the cashew starts to change colour, add the raisins. Toast everything to a golden brown and do not allow anything to blacken.

4. Meanwhile boil milk separately in a saucepan and keep aside.

5. Extract half a cup of coconut milk from fresh coconut and keep aside for adding finally (today I have not).

6. Add jaggery to the nuts toasted in the ghee in pieces and let it melt totally like caramel. But add water because we want kheer which is liquidy. Keep stirring until a point when the jaggery-water gets to the consistency of what we call in tamil ‘kambi paagu padham’ – like, the jaggery-water when you take out pours down like a taut wire. That means the jaggery is ready for dal addition now. When the jaggery water is thus ready, we have it in the colour of molten caramel/chocolaty or coffee brown.

7. Finally add the cooked and mashed moong dal/pasi paruppu/payatham paruppu and mix well, bringing everything to a smooth boil.

8. Add more milk/water if you desire. Add coconut milk just before switching off flame – i do usually, that gives the dish the typical Kerala twist. Today i did not. Adding coconut milk with cut short the shelf life of the kheer. Can refrigerate and prolong the life of this kheer upto 1 day.

9. Switch off and let the Kheer cool. Add more milk ONLY on cooling complete otherwise the dessert will thicken and will hardly be ‘kheer.’

10. Moongdal Gur Kheer or Payatham paruppu payasam or Bengalgram-jaggery dessert is now ready for Pooja first, serve it to the Mother Goddess and after aarthi, serve the guests. Don’t keep Her waiting!

11. Serve chilled if you want, but we don’t traditionally. We serve it at room temperature.

12. This quantum easily serves upto 4 people.

13. Moong Dal-Gur Kheer or Payatham Paruppu Payasam or the Bengal Gram Jaggery dessert is such a rich traditional south Indian sweet dish. In Kerala weddings, they always serve 3 kheers normally, this one plus mango kheer and also tender coconut milk kheer.

14. This is a very heavy dish/dessert – so filling and naturally nutritious. Just look at the ingredients. Just vanishes in my home in a minute.

15. After Pooja, remember to share the kheer with your maid’s family first. I give out over 50% of whatever I cook everyday to my househelp. The purpose of pooja is to share food with others.



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