Pachai payaru payasam, Green gram payasam, and moong bean kheer are rich and flavourful Payasam/ kheer prepared with pachai payaru and milk. The pressure cooker makes it super fast. It can be ready for any Indian festival, special occasion, party, etc.
Healthy payasam
when it comes to paruppu payasam, moong dal, and chana dal are frequently used for payasam but this version pachai payaru is so delicious
Should I cook green gram in a pressure cooker?
For faster and more efficient cooking, I prefer cooking in a pressure cooker. stovetop cooking might take longer and few dal might not cook well
soaking green gram
sauteeing green gram makes it aromatic but soaking helps for proper cooking. I would highly recommend it. you can soak in hot water for few hours or overnight
can I skip Saffron
it is optional but saffron makes the payasam so flavorful
Should I cook moong bean in milk?
I would recommend cooking in water. using milk might not cook well
Can I use evaporated milk for Payasam?
Yes, use 1 cup of evaporated milk instead of 1 + 1/2 cup of milk.
Should I filter jaggery?
if you are doubtful about impurities in the jaggery I would recommend filtering the jaggery water before adding milk, else it might curdle.
Can I use coconut milk?
yes, skip milk with coconut milk. In that case boil till jaggery raw smell goes off , finally, add coconut milk See more Payasam recipes
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Ingredients
Pressure cook
1/4 cup moong bean 1 cup water To temper 1 tablespoon ghee 6 cashews 1 tablespoon coconut 2 tablespoon chirongi 1 tablespoon raisins
Payasam
1+1/2 cup milk 1/2 cup sugar 1/2 teaspoon cardamom powder
How to make Pachai payaru payasam with step-by-step pictures
Add ghee and heat
Add cashews, coconut and chirongi ; roast till color changes
Add raisins; roast and keep aside
Roast moong beans till they turn aromatic
add water and saffron; boil
Pressure cook for 6 whistles; Simmer for 5 minutes
Add jaggery and cardamom powder; boil well
Add milk and boil
add the tempering and mix well
