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Kuthiraivali Paruppu Payasam | Millet Moong Kheer Recipe

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
Cook Time 20 minutes
Resting time[pressure cooker] 10 minutes
Total Time 20 minutes
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.