Sanskrit: क्षीर/Ksheera (Kshira–Milk, Sanskrit), Hindi :खीर Punjabi :ਖੀਰ, Urdu: کھیر/kheer) also known as Payasam(Tamil:பாயசம்)(Payas–Milk, Sanskrit) is a traditional South Asian sweet dish, made by boiling rice or broken wheat with milk and sugar, and flavoured with cardamom, raisins, saffron, pistachios oralmonds. It is typically served during a meal or also consumed alone as a stand alone savory.
Kheer is also made in variants that use vermicelli as a base instead of grains.
This particular dish is made using Cheru payar or Mung Bean
Mung bean (Hindi: मूँग), also known as green bean, mung, mongo, moong, moog dal (in Bengali , Marathi), mash bean, munggo or monggo,green gram, golden gram, and green soy, is the seed of Vigna radiata which is native to Bangladesh, India, and Pakistan. The split bean is known as moong dal,Pesara [పెసర] (Telugu), which is green with the husk, and yellow when dehusked. The beans are small, ovoid in shape, and green in color. The English word “mung” derives from the Hindi moong.
The mung bean is one of many species recently moved from the genus Phaseolus to Vigna and is still often seen cited as Phaseolus aureus orPhaseolus radiatus. These variations of nomenclature have been used regarding the same plant species.
Payasam is a traditional dish that is a highlight of Onam celebration of Kerala . No Onam cuisine is complete without payasam.
1. 2 coconut
2.2 cups green dhal ( cherupayar parippu)
3.8 ½ cups water
4.¼ cup of sago
5.½ cup of coconut pieces roasted in ghee
6.4 big spoons of ghee
7.½ kilo jaggery
8.½ tsp cardamom powder
9.½ tsp jeera
Extract two cups of thick milk from grated coconut. After that add water to crushed coconut and extract six cups of thin milk from it.Heat green dhal in a vessel with thick bottom till rich aroma comes up.Cook the dhal in five cups of water. When the dhal is softened, remove it from fire.Boil three cups of water and cook sago in it.
After it gets cooked, drain off the excess hot water and wash it in cold water.Heat jaggery in half cup of water till it melts. Then strain it using a sieve. The jaggery paste should be added to cooked dhal. Add ghee and stir it well.After that add thin milk and sago to payasam and stir it till it gets thickened. Add jeera and cardamom powders to the thick milk and pour it to the payasam. When the payasam is well-heated, add the roasted coconut pieces and remove from fire. Yummy payasam is ready to be served.