Poha Moong dal Payasam / Atukulu Pesara pappu Payasam is a super easy, and simple south indian milk based dessert recipe prepared with yellow mung beans / moong dal, rice flakes or poha and jaggery. it is a traditional milk kheer recipe prepared mainly during the festival seasons, mainly on Krishnashtami festival or as part of celebration feast. This is one of the kheer recipe prepared with jaggery. The Atukula Pesara pappu payasam can be served warm or chilled based on your preference. If you are serving it next day, make sure to add milk and maintain the consistency.

I have used thick poha or aval for this recipe and I heavily recommend the same to use. The thin and medium poha can easily dissolve in milk and thus kheer may not give you the texture you need. I have used fresh full cream milk for this recipe. But this can be extended and replaced with thick coconut milk too. But if using coconut milk in the recipe, just add it at the end and do not boil. Just let it heat. Make rest of the process using water. You may also use sugar instead of jaggery.

More Payasam / Kheer and Prashad recpes for you:

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How to make Atukulu-Pesara pappu Payasam

PREP TIME: 0 MINS

COOK TIME: 20 MINS

TOTAL TIME: 20 MINS

COURSE: SWEETS / DESSERTS

CUISINE: SOUTH INDIAN

SERVINGS : 2-3

Ingredients

thick poha (atukulu) – 1/4 cup
yellow moong dal (pesara pappu) – 1/4 cup
jaggery – 1/2 cup
milk – 1 cup
nuts, dry fruits
poppy seeds or dry coconut (optional)
ghee (clarified butter) – 1 tbsp, divided

Instructions

In a small pan or kadai heat 2 tsp ghee and roast cashew, raisins, and chironji seeds or you may use your choice of nuts.
Roast until they turn golden brown and keep aside.
In the same ghee add 1/4 cup thick poha( atukulu or aval) and roast on low flame.
keep roasting till the aval (poha) turns golden brown.
Rinse moong dal twice.
On the other side, cook moong dal with enough water on medium flame until the dal cooks 75 percent.
Now add milk and let the milk boil.
Add roasted poha to the milk and cook until poha becomes soft.
At this stage, add 1 tsp ghee to the dal and poha mixture.
Add grated or powdered jaggery now, and boil on low flame until the jaggery melts. Add jaggery only after adding ghee. Adding the ghee helps prevent milk from curdling. Note: you may also melt jaggery in little water then strain directly into the milk or you can use sugar.
Get the paysam to a boil on low flame. Do not over boil as there are chances for milk to curdle once jaggery is added. Stir well.
Now turn off the flame, then add poppy seeds or/and dry coconut powder and roasted dry fruits. You can also add cardamom powder and nutmeg powder for nice aroma.
Finally, serve Atukulu-pesara pappu paysam hot or chilled.

Tips

Replace jaggery with sugar if you prefer.
You may also melt jaggery in little water and add instead of using jaggery directly.
If adding jaggery, add ghee before adding jaggery to the milk.
You may use cardamom and nutmeg powders in the end.
Cow’s milk can be substituted by coconut milk.
If using coconut milk, do not boil. Just add it at the end.
Use only thick poha as the thin poha easily mashed up.
Use your choice of dry fruits and roast them in ghee.

Step by step photo instructions

In a small pan or kadai heat 2 tsp ghee and roast cashew, raisins, and chironji seeds.
Roast until they turn golden brown and keep aside.

3. In the same ghee add 1/4 cup thick poha( atukulu or aval) and roast on low flame.

4. keep roasting till the aval (poha) turns golden brown.

5. Rinse 1/4 cup moong dal twice.

6. On the other side, cook moong dal with enough water on medium flame until the dal cooks 75 percent.

7. Now add 1 cup milk and let the milk boil.

8. Add roasted poha to the milk and cook until poha becomes soft.

9. At this stage, add 1 tsp ghee to the dal and poha mixture.

10. Add 1/2 cup grated or powdered jaggery now, and boil on low flame until the jaggery melts. Note: you may also melt jaggery in little water then strain directly into the milk or you can use sugar.