Moongdal coconut kheer recipe

Moong dal coconut kheer recipe is a very delicious dessert prepared with moong dal, milk, jaggery and coconut and garnished with cashewnuts and raisins. You can also use coconut milk to give a richer and creamier taste to the kheer. The moong dal is boiled and then cooked with milk and sweetened with jaggery. Moongdal coconut kheer is ideal for any special or festive occasions. This kheer is not only simple to make but tastes divine too when served either warm or cold. Do try this recipe for any festivals and enjoy!!


  • Yellow split moong dal/pasi parappu - 3/4 cup
  • Milk - 1 cup
  • Grated or powdered jaggery - 1 1/2 cups
  • Ghee - 2 tablespoons
  • Grated coconut - 1/2 cup
  • Poppy seeds (khus-khus) - 1 tablespoon
  • Sugar - 2 tablespoons
  • Green cardamoms - 2
  • Cashewnuts - 5
  • Cashewnuts - 10
  • Raisins - 10


Step 1

HOW TO MAKE MOONGDAL COCONUT KHEER/COCONUT PARAPPU PAYASAM RECIPE Heat ghee in a pan and fry 10 cashewnuts till golden brown. Add raisins and fry for half a minute. Set them aside for garnishing.

Step 2

In the same pan, roast moong dal lightly and till the raw smell goes away. Pressure cook the roasted moong dal alongwith milk for upto 3 whistles or till soft. Once cooled down, mash the boiled dal and keep aside.

Step 3

Grind coconut, poppy seeds, sugar, cardamoms and cashewnuts with little water to a fine paste. Keep it aside.

Step 4

Heat a thick bottomed pan on a low flame. Add jaggery and melt them with 1/4th cup of water. Add the mashed dal and bring to a boil.

Step 5

Add the coconut paste and mix well. Simmer the kheer till it thickens to a required consistency. Switch off the flame.

Step 6

Garnish the kheer with fried cashewnuts and raisins and serve warm or cold. IMG_4667

Step 7

NOTES : You can substitute grated coconut with coconut milk for a richer and creamier kheer. You can soak dal for 10-15 minutes after roasting it, as it helps the dal to get cooked faster.

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