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    You are here: Home / Recent Posts / Paasi Paruppu Payasam | Moong Dal Payasam

    Paasi Paruppu Payasam | Moong Dal Payasam

    November 26, 2022 by Sharmilee J 41 Comments

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    Paruppu Payasam is a creamy & delicious dessert made by cooking dal with jaggery along with milk,coconut milk and finally garnished with nuts and flavourings. Paruppu Payasam also called Moong Dal Payasam is commonly made with rice meal and relished with papad, vada. Paruppu Payasam Recipe is explained in this post with step by step pictures and video.

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    Moong Dal Payasam is a creamy and delicious payasam made with moong dal or Paasi Paruppu as we call it in tamil. It is one of the healthy payasam recipes that we can make for any occassion or festival.

    Table of Contents
    1 About Paruppu Payasam
    2 Moong Dal Payasam Ingredients
    3 📖 Recipe Card
    4 Paruppu Payasam | Moong Dal Payasam
    5 Expert Tips
    6 Serving & Storing Suggestion
    7 Variations
    8 FAQS

    About Paruppu Payasam

    Paruppu Payasam or kheer is a popular payasam made during festivals. Moong Dal Payasam or Paasi Paruppu Payasam is a creamy and delicious payasam and is one of my favourites too. Amma usually insists to make dal payasam during festival times and its always a treat for me. Vadai and Payasam department always comes to me and I enjoy making it.

    This is my all time favorite payasam quite easy to make and gives good volume too. Check out for ulunthu vadai recipe here.

    Moong Dal Payasam Ingredients

    • Moong Dal – Split yellow moong dal is traditionally used for this payasam.
    • Jaggery – You can use powdered jaggery or block jaggery. I crushed block jaggery then used it. Always make sure to strain the syrup to remove impurities if any.
    • Milk, Coconut Milk – Fresh milk should be used to avoid curdling. Also use thick coconut milk for a rich flavour.
    • Nuts – I have used just cashewnuts, you can use raisins too if you like.
    • Ghee – Use fresh homemade ghee for a great flavour.
    • Flavorings – Cardamom powder is the main flavouring here.
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    If you have any more questions about this Paruppu Payasam Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Paruppu Payasam Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Paruppu Payasam | Moong Dal Payasam

    Paruppu Payasam is a creamy & delicious dessert made by cooking dal with jaggery and flavours. Paruppu Payasam also called Moong Dal Payasam is commonly made with rice meal and relished with papad, vada. Paruppu Payasam Recipe is explained in this post with step by step pictures.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Servings4
    AuthorSharmilee J

    Ingredients

    • 1 cup moong dal
    • 2 cups water (for cooking moong dal)

    For making jaggery syrup:

    • 1 cup jaggery
    • 1/3 cup water (for melting jaggery)

    Other ingredients:

    • 1 cup milk
    • 1/2 cup coconut milk
    • 1/2 teaspoon cardamom powder
    • 1 tablespoon ghee
    • 1 tablespoon broken cashews

    Instructions

    • Dry roast 1 cup moong dal till nice aroma comes.
    • Rinse it once then transfer to cooker , add 2 cups water and pressure cook for 3-4 whistles or until dal is mushy,
    • Let pressure release by itself then open.
    • Transfer dal to a pan.
    • Now add 1 cup jaggery and 1/2 cup water to a pan and melt it until jaggery completely dissolves.
    • No syrup consistency needs to be checked just boil until jaggery melts completely and switch off.
    • Strain and add jaggery syrup.
    • Mix well and let it boil for a 5-7 mins
    • Keep flame in low medium and boil it.
    • Add 1/2 teaspoon cardamom powder.
    • Mix it well.
    • Add 1 cup milk(boiled and cooled).
    • Mix it well and let it boil for until thick and creamy.
    • Boil for few minutes until creamy and thick.
    • Add 1/2 cup coconut milk and mix well.
    • Heat 1 tablespoon ghee add 1 tablespoon broken cashews fry until it is golden brown, Switch off.
    • Add it to the payasam and switch off.
    • Give a quick mix and Moong Dal Payasam is ready!
    • Serve payasam hot or cold! I love it cold – thick and creamy payasam…yummm! Do give a try for urself and see.

    Video

    YouTube video player

    Notes

    • Rinse dal before cooking. Either you can rinse it and then roast or roast and rinse.
    • Keep in lowest flame or switch off while adding coconut milk. After adding coconut milk do not boil else it will curdle.
    • Keep stirring every now and then to avoid burning at the bottom.
    • Always use a thick bottomed vessel or you can use your pressure cooker.
    • Add jaggery syrup only after moong dal is cooked well.
    • Dry roasting moong dal gives a nice flavour so don’t skip it.
    • You can skip milk and make it fully with coconut milk itself.
    Nutrition Facts
    Paruppu Payasam | Moong Dal Payasam
    Amount Per Serving (150 ml)
    Calories 531 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 9g56%
    Polyunsaturated Fat 0.5g
    Monounsaturated Fat 2g
    Cholesterol 17mg6%
    Sodium 49mg2%
    Potassium 173mg5%
    Carbohydrates 86g29%
    Fiber 5g21%
    Sugar 55g61%
    Protein 16g32%
    Vitamin A 199IU4%
    Vitamin C 0.3mg0%
    Calcium 123mg12%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Paruppu Payasam Recipe Step by Step

    1.Dry roast 1 cup moong dal till nice aroma comes.

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    2.Rinse it once then transfer to cooker , add 2 cups water and pressure cook for 3-4 whistles or until dal is mushy,

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    3.Let pressure release by itself then open.

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    4.Transfer dal to a pan.

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    5.Now add 1 cup jaggery and 1/2 cup water to a pan and melt it until jaggery completely dissolves.

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    6.No syrup consistency needs to be checked just boil until jaggery melts completely and switch off.

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    7.Strain and add jaggery syrup.

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    8.Mix well and let it boil for 5-7 mins

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    9.Keep flame in low medium and boil it.

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    10.Add 1/2 teaspoon cardamom powder.

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    11.Mix it well.

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    12.Add 1 cup milk(boiled and cooled).

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    13.Mix it well and let it boil for until thick and creamy.

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    14.Boil for few minutes until creamy and thick.

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    15.Add 1/2 cup coconut milk and mix well.

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    16.Heat 1 tablespoon ghee add 1 tablespoon broken cashews fry until it is golden brown, Switch off.

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    17.Add it to the payasam and switch off.

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    18.Give a quick mix and Moong Dal Payasam is ready!

    Pin

    Serve payasam hot or cold! I love it cold – thick and creamy payasam…yummm! Do give a try for urself and see.

    Pin

    Expert Tips

    • Rinse dal before cooking. Either you can rinse it and then roast or roast and rinse.
    • Keep in lowest flame or switch off while adding coconut milk. After adding coconut milk do not boil else it will curdle.
    • Keep stirring every now and then to avoid burning at the bottom.
    • Always use a thick bottomed vessel or you can use your pressure cooker.
    • Add jaggery syrup only after moong dal is cooked well.
    • Dry roasting moong dal gives a nice flavour so don’t skip it.
    • You can skip milk and make it fully with coconut milk itself.

    Serving & Storing Suggestion

    Enjoy Moong Dal Payasam as a dessert after meal hot or cold as per your preference. Refrigerate for later use, keeps well for a day in room temperature and in fridge for 2-3 days.

    Variations

    • You can skip coconut milk and add milk itself.
    • Add raisins and almonds while frying in ghee if you prefer.
    • You can even add 2 tablespoon fried grated coconut as garnish. Ghee fry grated coconut until golden brown then add it finally.

    FAQS

    1.What is Paruppu Payasam made of?

    Paruppu Payasam is a creamy & delicious dessert made by cooking dal with jaggery along with milk, coconut milk and finally garnished with nuts and flavourings.

    2.My Payasam is not creamy and thick.What can I do?

    Boil in low flame for 5-7 mins keep stirring to avoid burning at the bottom. It will thicken in few minutes.

    3.Can I add any other dal?

    This payasam is traditionally made only with moong dal so I would recommend to stick with the roots.

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    Filed Under: aadi recipes, Payasam/Kheer, RandomPosts, Recent Posts, Tamil New Year

    Reader Interactions

    Comments

    1. Nivedhanams Sowmya

      October 21, 2012 at 5:33 pm

      we make this with normal milk instead of coconut milk!! coconut milk should add an interesting taste!!! will try next time!!
      Sowmya
      Ongoing Event + Giveaway – CEDD – HONEY
      Ongoing Event – CWF – Whole Wheat Flour

      Reply
    2. divya

      October 21, 2012 at 7:05 pm

      wow very nice n tempting…lovely clicks:)

      Reply
    3. Subhashini

      October 21, 2012 at 7:19 pm

      Even I do like payasam and at my home it is very common payasam. Yours look yummy

      Reply
    4. Torviewtoronto

      October 21, 2012 at 9:41 pm

      flavourful payasam

      Reply
    5. Vardhini

      October 21, 2012 at 9:56 pm

      Looks inviting. My MIL makes this.

      Vardhini
      Event: Halloween and Squash Fiesta
      Event: Diwali Bash

      Reply
    6. radha

      October 21, 2012 at 10:12 pm

      I love this payasam. We even boil the cashew along with the moong and the jaggery. So it is an almost fat-free payasam.

      Reply
    7. Spice up the Curry

      October 21, 2012 at 11:55 pm

      I have never tried this moong dal kheer. sounds really interesting and delicious. I will try it some time when time permits. and let you know. Thanks for the recipe. 🙂

      Reply
    8. Gauri

      October 22, 2012 at 2:01 am

      I love payasam too!! looks so tempting !

      Reply
    9. Vimitha Anand

      October 22, 2012 at 2:20 am

      Love moong dhal payasam.. Delicious one

      Reply
    10. Veena Theagarajan

      October 22, 2012 at 2:21 am

      very yummy! I love this
      great-secret-of-life.blogspot.com

      Reply
    11. DivyaGCP

      October 22, 2012 at 2:30 am

      Delicious kheer.. This is hubby's favorite..

      Divya's Culinary Journey

      Reply
    12. Mythreyi

      October 22, 2012 at 2:37 am

      looks yummm, never tried payasam with moong dall..

      -Mythreyi
      Yum! Yum! Yum!

      Reply
    13. Reshmi Mahesh

      October 22, 2012 at 3:00 am

      Love this payasam…I make it with just coconut milk…never added milk..Love the clicks..Beautiful color combo…

      Reply
    14. jeyashrisuresh

      October 22, 2012 at 3:29 am

      I am a huge fan of paruppu payasam, and addtion of coconut milk will give an awesome taste too. beautiful presentation

      Reply
    15. Sangeetha Priya

      October 22, 2012 at 4:41 am

      All time favorite…delicious!!!
      Today's recipe – Crispy Yucca Vada

      Reply
    16. Farah Saleem azeez

      October 22, 2012 at 6:23 am

      yummy payasam with great pics!

      Reply
    17. GK Arusuvai

      October 22, 2012 at 10:06 am

      looks too good dear. im definitely gona make this one of these days!!

      Reply
    18. kalyani

      October 22, 2012 at 11:16 am

      looks delicious…:)I will definetly give a try..But I dont know how to prepare cocount milk:(

      Reply
    19. Suja Manoj

      October 22, 2012 at 1:40 pm

      Payasam looks divine,lovely pics..

      Reply
    20. Sharmilee! :)

      October 22, 2012 at 2:58 pm

      @kalyani : Making coconut milk is easy – just grind coconut with little water then strain to take the thick coconut milk.

      Reply
    21. Happy Cook / Finla

      October 22, 2012 at 3:35 pm

      This is my all time favourite payasom wish i had these.

      Reply
    22. En Samaiyal

      October 22, 2012 at 3:42 pm

      Nice recipe. I make it the same way as well
      http://kaathodupesava.blogspot.co.uk/2011/07/moong-dal-payasam.html

      Reply
    23. Hari Chandana P

      October 22, 2012 at 4:30 pm

      Very tempting and delicious kheer.. Yummy Yummyyyy 😀
      Indian Cuisine

      Reply
    24. Vijayalakshmi Dharmaraj

      October 22, 2012 at 5:10 pm

      yummy dear… so so tempting me…
      Today's Recipe – Bhel Puri Chaat – SNC No-1 Join in my first event – FEAST FOR YOUR GURU VIRUNTHU UNNA VAANGA

      Reply
    25. Preeti Nambiar

      October 22, 2012 at 5:55 pm

      Hi

      very tempting!!!!!!!!!!!!!!!!!!!!
      This one of the favourites of my husband. Will try your version as my we prepare it in a different way.

      http://weliciousdelicious.blogspot.com

      Reply
    26. Preeti Nambiar

      October 22, 2012 at 5:57 pm

      Hi

      It looks so tempting. This is one of the favourites of my husband. Will try the way you have prpeared it, although I make it a bit different. Will share to same.

      http://weliciousdelicious.blogspot.com

      Preeti

      Reply
    27. Priya

      October 23, 2012 at 8:16 am

      Yummy and super delicious kheer, love here the addition of coconut milk.

      Reply
    28. ANU

      October 23, 2012 at 2:10 pm

      awesome payasam and lovely clicks
      B-O-O-O-O Halloween Event Oct 5th to Nov 5th
      SYF&HWS – Cook with Spices

      South Indian Cooking (SIC) Series

      Reply
    29. RAKS KITCHEN

      October 25, 2012 at 10:06 am

      Lovely clicks, looks bright and tempting 🙂

      Reply
    30. Diane Teo

      April 18, 2013 at 12:05 am

      What is jaggery?

      Reply
      • Sharmilee! :)

        April 21, 2013 at 2:52 am

        It is coarse dark sugar we get here in india for making many traditional sweets/desserts.You can check here for more info : http://en.wikipedia.org/wiki/Jaggery

        Reply
    31. Sangeetha Ravichandran

      April 13, 2014 at 11:01 am

      I add half cup of javarisi along with moong dal.It makes the payasam thicker and tastier.Give a try

      Reply
    32. vikkijeya

      August 01, 2014 at 6:33 pm

      Payasam and kheer, is there not any difference, can payasam be called kheer? Kheer is ubiquitous and while payasam is typically south indian , ofcourse now cannot be boxed

      Reply
    33. Suguna R

      January 01, 2015 at 7:19 am

      Its awesome I tried ds receipe..!!

      Reply
    34. Suguna R

      January 01, 2015 at 7:19 am

      Its awesome I tried ds receipe..!!

      Reply
    35. Preethicka Cs

      July 02, 2015 at 10:39 pm

      Sharmi I tried your moon dal payasam with a slight modification added channa dal 3 tbsp. It turned out to be delicious. Thanks for posting your recipes, it makes our lives easier.

      Reply
    36. Dheebika Natrajan

      July 17, 2015 at 8:23 am

      i tried it today for "aadi veli" (17/7/2015) for the 1st time…..it came out really well…….thank uuuuuuuuuu sooooooooo much……

      Reply
    37. Sowmya

      October 11, 2015 at 9:54 am

      Tried it today. Turnes out yumm! It's a keeper.

      Reply
    38. Sabeena Begum

      October 15, 2015 at 12:25 pm

      Hi Sharmi. If I want to make it with coconut milk only and skip milk, how much coconut milk should I add?

      Reply
      • SHARMILEE J

        October 15, 2015 at 2:03 pm

        You can add 1/2 cup thick coconut milk and 1/4 cup thin coconut milk

        Reply
    39. Sakthi

      March 21, 2016 at 8:52 am

      Taste was really nice, thanks for sharing!!

      Reply

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