Kuthiraivali Paruppu Payasam | Millet Moong Kheer Recipe with step by step pictures.

Wishing all those who celebrate….

A very Happy New Year -புத்தாண்டு வாழ்த்துக்கள்


Today is Tamil New Year and hence a dessert is in order! Make this delicious payasam and your folks will really fall for this simple dish!

I had this recipe on my mind since a long time and been wanting to make it. Then I made this for Ugadhi last month.

Since I was not sure how my folks will accept this non traditional payasam , I made a small portion saying that even if no one likes it, I will have only a small portion remaining and I can eat it up without the need to waste it!

But things turned out the other way round! All I got was just a spoonful to taste and the kids ,yes even the little one, wanted a second helping!

Don’t be surprised when you see dried blackcurrants and almonds used as a garnish here! While I was making this one, the box of dried fruits and nuts went missing. Since mom said payasam should not be prepared without fruits and nuts especially on auspicious days, I added these two which,luckily, was stored in another box!

Kuthiraivali Paruppu Payasam | Millet Moong Kheer Recipe

Here is how to make Kuthiraivali Paruppu Payasam | Millet Moong Kheer Recipe

5 from 9 votes
Kuthiraivali Paruppu Payasam | Millet Moong Kheer Recipe
Cook Time
20 mins
Resting time[pressure cooker]
10 mins
Total Time
20 mins
 

Kuthiraivali Paruppu Payasam | Millet Moong Kheer Recipe -A simple dessert apt for festival times. Not only is it delicious, it is healthy as well!

Course: Dessert
Cuisine: Indian
Author: PJ
Ingredients
  • 1/2 cup Barnyard millet
  • 1/4 cup Moong dal
  • 2 cups Milk
  • 2 tablespoons Condensed milk
  • Jaggery powder as needed
  • 1 teaspoon Ghee
  • A few blackcurrants and almond slivers
Instructions
  1. Take the millet and moong dal in a vessel and add water to it.Pressure cook for 4-5 whistles or till done. Once the pressure releases, remove the vessel and mash the contents while still hot. Keep aside.

  2. Heat milk in a pan and add the mashed mixture. Bring to a boil and keep stirring often.Cook on low flame. Add condensed milk and mix well. Simmer for a few minutes and remove from heat.Add powdered jaggery and mix

  3. Add condensed milk and mix well. Simmer for a few minutes and remove from heat.

  4. Add powdered jaggery and mix

  5. Heat a small pan with ghee and add slivered almonds and blackcurrants. When the black currants puff and almonds turn brown, pour into kheer.Mix and serve!

  6. Serve warm / chilled!

Recipe Notes
  • Kodo millet can be used instead of barnyard millet.
  • Sugar can be added instead of jaggery.
  • Do not heat after adding jaggery as the milk will split.
  • Cashews and raisins can be used instead of blackcurrant and almonds.
  • Condensed milk can be skipped but it adds creaminess to the kheer.

Step by step method to prepare Kuthiraivali Paruppu Payasam | Millet Moong Kheer Recipe

Take the millet and moong dal in a vessel and add water to it.Pressure cook for 4-5 whistles or till done. Once the pressure releases, remove the vessel and mash the contents while still hot. Keep aside.

Kuthiraivali Paruppu Payasam | Millet Moong Kheer Recipe

Heat milk in a pan and add the mashed mixture. Bring to a boil and keep stirring ofen.Cook on low flame. Add condensed milk and mix well. Simmer for a few minutes and remove from heat.Add powdered jaggery and mix

Kuthiraivali Paruppu Payasam | Millet Moong Kheer Recipe

Heat a small pan with ghee and add slivered almonds and blackcurrants. When the black currants puff and almonds turn brown, pour into kheer.Mix and serve!

Kuthiraivali Paruppu Payasam | Millet Moong Kheer Recipe

Taste best warm/ chilled.

Kuthiraivali Paruppu Payasam | Millet Moong Kheer Recipe

Note:

  • Kodo millet can be used instead of barnyard millet.
  • Sugar can be added instead of jaggery.
  • Do not heat after adding jaggery as the milk will split.
  • Cashews and raisins can be used instead of blackcurrant and almonds.
  • Condensed milk can be skipped but it adds creaminess to the kheer.

 

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18 thoughts on “Kuthiraivali Paruppu Payasam | Millet Moong Kheer Recipe”

  1. Such a nutritious twist to the paruppu payasam, kuthiravali makes this payasam more delicious, healthy and definitely an interesting addition to give a twist. Happy tamil new year wishes to u PJ.

  2. Belated Tamil New Year wishes to you and your family PJ. Kheer with millets sounds nutritious and absolutely delicious. I’m loving all your interesting millet twists to traditional dishes.

  3. Happy New Year !!..the payasam is a perfect way to celebrate the new year. And what a healthy begining..right ? The kheer looks creamy with that condensed milk..must have tasted amazing..love those garnishes.

  4. believe it or not, I am ASKED to put garnish of almonds at my house instead of cashews – everyone else seems to prefer the latter 🙂 lol ! the payasam looks great and another millet variety here..

  5. Happy tamilzh puthandu 🙂 am enjoying your millet series thoroughly PJ, you have got some amazing recipes. This is such a delicious payasam with branyard millet, no doubt why you got just a spoon full.. so did find the missing nuts box 😉 though not the traditional garnish this is something interesting you did 🙂

  6. Looks delicious and very festive pj! I make Millet payasam quite often , but without paruppu! Jhangore ko kheer/barnyard Millet Kheer is actually a traditional kheer in uttranchal!
    I will sure try with paruppu next time I make it!

  7. The payasam looks absolutely divine PJ, I am always amazed how easily you replace the rice with millets in the classic dishes.

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